Nec timeo, nec sperno
1 tablespoon olive oil
1/4 cup seeded & finely chopped jalepenos
1/4 cup finely chopped red bell pepper
1/4 cup fresh or thawed frozen corn kernels
3/4 cup sugar
1/2 cup vegetable oil
1 3/4 cups all purpose flour
1 1/4 cups medium grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs, lightly beaten
Preheat the oven to 400 degrees. Butter a 12by 4 1/2 inch loaf pan.
Heat the olive oil in a small skillet. Add the jalapenos, red pepper and corn and cook over moderate heat, stirring occasionally for about 4 or 5 minutes. Scrap mixture onto a plate and let cool completely
In large bowl, dissolve the sugar in 1/2 cup of water. Stir in the vegetable oil.
In a medium bowl, sift together the flour, cornmeal, baking powder and salt. Using a mixer, beat the dry ingredients into the sugar mixture. Add the eggs and cooked vegetables and beat until just blended.
Scrap the batter into the prepared pan and bake for about 45 minutes to an hour.