Triple Corn Quick Bread

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.1 teaspoon pepper black freshly ground plus more for seasoning
• 1.5 cups cheddar shredded yellow extra-sharp
• 1 cup corn kernels frozen
• 0.8 cups cream corn canned
• 1 large eggs beaten
• 1.5 cups flour all-purpose
• 2 cloves garlic chopped
• 1  jalapeño seeded finely chopped
• 1.3 teaspoons kosher salt plus more for seasoning
• 4 tablespoons butter unsalted divided
• 0.8 cup milk whole
• 1.5 cups cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• loaf pan

Directions

1. Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray.
2. Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes.
3. Add the corn kernels and saute for another minute. Season the mixture with salt and pepper.
4. Remove from the heat to cool.
5. Meanwhile, whisk together the flour, cornmeal, baking powder, salt, and pepper in a large bowl. Toss in the cheese with your hands.
6. Melt the remaining 3 tablespoons butter.
7. In a second bowl, mix together the milk, melted butter, egg, and creamed corn.
8. Mix the wet ingredients into the dry ingredients, and then stir in the sauteed corn and jalapeno until combined.
9. Pour into the prepared loaf pan and bake for 45 minutes. Cool on a wire rack for 10 minutes before turning out.