BREAD RECIPE: Jalapeno Cornbread

2 cups yellow cornmeal
1 cup all purpose flour
1-1/2 tablespoons baking powder
1-1/2 teaspoons salt
2 tablespoons dark brown sugar
3 large eggs
1-1/3 cups milk
1/2 cup unsalted butter, melted
1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed)
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeno pepper

Preheat the oven to 400 F. Grease a 10 inch cast iron skillet
In a large bowl, stir together the cornmeal, flour baking powder, salt, and brown sugar
Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients
Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine
Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean
Transfer to a wire rack to cool.

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