Jalapeno Cornbread

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Martha Stewart


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2 tablespoons unsalted butter, melted, plus more for pan

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 cup buttermilk

2 medium jalapenos, diced, with seeds

1 large egg, lightly beaten

1/3 cup sugar

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