Spicy Cornbread With Green Chiles

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1 cup medium cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large egg, beaten

1 cup buttermilk

6 tablespoons melted butter or vegetable oil

1 cup corn kernels (from about 2 ears, or best-quality corn)

12 serrano chiles, roasted

1/4 teaspoon cayenne

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