Confetti Cornbread

Ingredients

• 2 tablespoons double-acting baking powder 
• 2 cups coarse cornmeal 
• 3 large eggs beaten
• 2 cups flour all-purpose
• 0.5  bell pepper green stemmed seeded cut into 1/4-inch dice
• 2 teaspoons jalapeño minced seeded
• 1.5 cups milk 
• 0.5  bell pepper red stemmed seeded cut into 1/4-inch dice
• 2 teaspoons salt 
• 8 tablespoons butter unsalted cooled melted (1 stick)
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 375F. Generously mist a 9-by-13-inch baking pan with cooking spray.
2. Warm oil in a skillet over medium-high heat. Saut red and green bell peppers until softened, about 4 minutes. Stir in green chiles, remove from heat and cool slightly.
3. Whisk flour, cornmeal, baking powder and salt in a bowl.
4. Whisk milk, eggs and butter in a separate bowl until smooth. Stir milk mixture into flour mixture to blend. Stir in bell pepper mixture and jalapeo. Do not overmix.
5. Pour batter into pan, smooth top and bake until edges are brown and a tester inserted in the center comes out clean, 30 to 35 minutes.
6. Let cool.
7. Serve with butter.