Former U.S. Army Ranger Vincent “Rocco” Vargas is sharing some of his favorite recipes with Rated Red. In this episode, he mixes a little spicy and a little sweet to make cornbread for Thanksgiving dinner.
Ingredients: 2/3 cup margarine, softened; 2/3 cup white sugar; 2 cups cornmeal; 1 1/3 cups all-purpose flour; 4½ teaspoons baking powder; 1 teaspoon salt; 3 large eggs; 1 2/3 cups milk; 1 cup chopped fresh jalapeno peppers (or to taste)
Directions: Preheat oven to 400 degrees. Grease a 9x13-inch baking dish. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.