BREAD RECIPE: Spicy Jalapeno Cornbread

1 1/2 cups all-purpose flour 1-cup yellow cornmeal 2-tsp baking powder 1/2-tsp salt 1/4-tsp baking soda 1-cup buttermilk 3/4-cup frozen corn kernels, thawed 2-tbsp brown sugar 2-large eggs 8-tbsp unsalted butter 1-cup shredded sharp cheddar cheese 1-jalapeno pepper, chopped fine 3/8-tsp cayenne pepper

Adjust an oven rack to the middle position and heat to 400*F
Generously spray an 8-inch square baking pan with no-stick spray
In a large bowl whisk the flour, cornmeal, baking powder, salt and baking soda together
Add the buttermilk, corn, brown sugar and eggs to a food processor and process until combined, about 5 seconds
Gently fold in the buttermilk mixture into the flour mixture
Fold in the melted butter until just combined
Fold in the cheese, jalapeno, and cayenne
Scrape the batter into the prepared pan and smooth the top
Bake until deep golden brown and a toothpick inserted in the middle comes out with just a few crumbs on it, about 35 minutes
Remove from oven and let cool in the pan on a wire rack 10 minutes
Remove from the pan and continue to cool on wire rack

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