Recipe for Hot and Smoky Peppered Corn Bread 
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Yield:
12 servings
Ingredients:
Amount Ingredient
1 cup Freshly ground cornmeal, medium grind
3/4 cup All-purpose flour
1 tbl Baking powder
1 tsp Salt
1/4 tsp Baking soda
1 tbl Sugar
2 x Ears fresh sweet corn, making 1 cup kernels
1/2 cup Roasted sweet bell peppers, diced
2 tbl Chipotle chie, finely ground
1/2 cup Roasted onion, minced
1/2 cup Raisins
4 tbl Butter, melted
2 x Eggs, beaten
3/4 cup Buttermilk
Instructions:
Instructions: Preheat oven to 425 F.

Prepare a 9x9" baking pan by greasing it well.

Sift the dry ingredients together.

Add the corn, bell peppers, chili pepper, onions, raisins and mix well.

Beat together the eggs, butter, buttermilk and sour cream. Add liquids to the other mixture and stir until barely blended.

Scoop batter into the pan and bake 20-30 minutes, or until a tester comes out clean. Cut bread into squares.

NOTES : Serving suggestion: Cut slices horizontally and fill like a sandwich.

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