Mexican Cornbread
INGREDIENTS
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2 tablespoons unsalted butter
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1 1/2 cups chopped yellow onion (about 1 medium onion)
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1 teaspoon minced garlic (about 2 cloves)
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1 small red bell pepper, seeded and chopped (about 3/4 cup)
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1 jalapeno, seeded and finely chopped
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1 cup fresh or frozen corn kernels
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1 1/4 teaspoons salt
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1/4 cup vegetable oil or bacon grease
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1 cup all-purpose flour
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1 cup yellow cornmeal
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2 teaspoons baking powder
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1/2 teaspoon sugar
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3/4 cup grated Monterey Jack cheese
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2 large eggs
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1 cup buttermilk
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