Jalapeño Corn Bread

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1 tablespoon olive oil

1/4 cup finely chopped seeded jalapeños

1/4 cup finely chopped red bell pepper

1/4 cup fresh or thawed frozen corn kernels

3/4 cup sugar

1/2 cup vegetable oil

1 3/4 cups all-purpose flour

1 1/4 cups medium-grind cornmeal

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

4 large eggs, lightly beaten

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