Jalapeno Cornbread

Filled with a spicy kick from tip to tip.

2/3 cup Grassland softened butter
1 1/2 cups of sugar
1 cup fresh chopped jalapeno peppers
3 large room temperature eggs
12/3 cups 2% milk
2⅓ cups all-purpose flour
1 cup cornmeal
41/2 teaspoons baking powder

Preheat oven to 400°.

In a large bowl, mix milk, butter, and sugar until light and fluffy. Combine eggs and milk.

Combine flour, cornmeal, baking powder, salt, and jalapenos into bowl.

Add to creamed mixture alternately with egg mixture.

Pour into a greased 13×9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean.

Top with your favorite chili and cheese.

Cut into squares; serve warm.

Grandma Reynwald’s Puffed Wheat Balls Brown Butter Pears

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