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Print this Recipe    Cornbread 60

Jalapeno Corn Bread
MAKES ONE 12-BY-4 1/2 -INCH LOAF

1 tablespoon olive oil
1/4 cup finely chopped seeded jalapenos
1/4 cup finely chopped red bell pepper
1/4 cup fresh or thawed frozen corn kernels
3/4 cup sugar
1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1 1/4 cups medium-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs, lightly beaten

Preheat the oven to 400. Butter a 12-by-4 1/2-inch (or 2 8-by-5-inch)
loaf pan. Heat the olive oil in a small skillet. Add the jalapenos,
red pepper and corn and cook over moderate heat, stirring, until
wilted, about 4 minutes. Scrape the mixture onto a plate and let
cool completely.

In a large bowl, dissolve the sugar in 1/2 cup of water. Stir in
the vegetable oil. In a medium bowl, sift together the flour,
cornmeal, baking powder and salt. Using an electric mixer, beat
the dry ingredients into the sugar mixture. Add the eggs and the
cooked vegetables and beat until just blended.

Scrape the batter into the prepared pan and bake for about 45
minutes, or until golden brown and a cake tester inserted in the
center comes out clean; if the top browns too quickly, cover it
with foil. Turn the corn bread out onto a rack to cool before
slicing.

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