Double Corn Bread With Smoked Mozzarella And Sun-Dried Tomatoes

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1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon coarse salt

1/8 teaspoon coarsely ground black pepper

2 large eggs

1 cup buttermilk

1/4 cup plus 2 tablespoons flavorless vegetable oil

1 cup fresh corn kernels (from 2 ears)

1/2 cup plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese

1/4 cup minced smoked ham (optional)

2 tablespoons finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained

1 tablespoon finely chopped fresh Italian parsley

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