Jalapeño Corn Bread

By Saveur
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2 cups yellow cornmeal

2 cups flour

1 1/2 tbsp. sugar

1 tbsp. plus 1 tsp. baking powder

2 1/2 tsp. salt

2 cups milk

1/2 cup corn oil

2 eggs, beaten

3/4 cup fresh or frozen corn kernels

3/4 cup sliced pickled jalapeños

2 tbsp. butter

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