Jalapeño Cornbread

Ingredients

• 1 tablespoon olive oil
• 0.25 cup finely chopped seeded jalapeños
• 0.25 cup finely chopped red bell pepper
• 0.25 cup fresh or thawed frozen corn kernels
• 0.75 cup sugar
• 1/2 cup water
• 0.5 cup vegetable oil
• 1.75 cups all-purpose flour
• 1.25 cups medium-grind cornmeal
• 1 tablespoon baking powder
• 1.5 teaspoons kosher salt
• 4 large eggs (lightly beaten)

Steps

1. Heat the oven to 400°F. Warm olive oil in a 10-inch cast-iron skillet and cook jalapeños, red bell pepper, and corn over moderate heat, stirring until wilted, about 4 minutes. Scrape onto a plate to cool completely and wipe the skillet with a paper towel.
2. Mix sugar and water in a large bowl until the sugar dissolves, then stir in vegetable oil. Sift flour, cornmeal, baking powder, and salt into a medium bowl. With an electric mixer, beat the dry mixture into the sugar mixture. Beat in eggs and cooked vegetables only until blended.
3. Scrape the batter into the cast-iron skillet and bake until golden brown with a clean center-inserted cake tester, about 30 minutes. Cover with foil if the top browns too fast. Serve warm.