Spicy Jalapeno Cornbread

I'm always collecting cornbread recipes since Dr. Sweetpea loves cornbread. I already have a few posted here and they are all delicious, but this one is the best. I'm talking super moist, perfectly sweet, and spicy. Dr. Sweetpea kept moaning while eating the cornbread with his dinner and said it's just perfect. Definitely a favorite for us right now.

Jalapeno Cornbread

(Source: LA Times - Brothers Restaurant)

3/4 cup all purpose flour

3/4 cup cake flour

2/3 cup sugar

1/2 cup cornmeal

2 tablespoons baking powder

1/2 teaspoon salt

3 eggs

2/3 cup milk

1/3 cup buttermilk

1/4 cup corn oil (I used vegetable oil)

2 tablespoons sour cream

3 tablespoons butter, melted (I used 4 tablespoons)

1/2 cup finely diced red bell pepper

1-2 jalapeños, diced fine, seeds and veins removed

Heat the oven to 325 degrees. Butter or spray a 13-by-9-inch pan. Place the all-purpose flour, cake flour, sugar, cornmeal, baking powder and salt in a large bowl and stir to combine. In another large bowl, combine the eggs, milk, buttermilk, oil, sour cream, butter, bell pepper and jalapeño and stir to combine. Add the wet ingredients to the dry and mix thoroughly. Pour the batter into the pan and bake until firm in the center and golden on top, 30 to 35 minutes. Let cool 15 to 20 minutes before serving.

**I used a 9 X 5 inch loaf pan and baked the cornbread for 40 minutes.**