Sweet Jalapeño Cornbread

Preheat the oven to 400°F. Grease a 9 by 13-inch baking pan and chop the jalapeños before mixing the batter.

Beat the softened margarine and sugar in a large bowl until smooth. In a second bowl, whisk together the cornmeal, flour, baking powder, and salt. In a third bowl, gently whisk the eggs and milk.

Add about one-third of the milk mixture and one-third of the dry mixture to the margarine mixture. Whisk just until combined, then repeat twice with the remaining wet and dry ingredients.

Fold in the chopped jalapeños, then spread the batter evenly in the prepared pan.

Bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean.

Let the cornbread cool in the pan for 10 minutes before cutting it into 12 pieces.