Preheat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet over medium-low heat; saute onion, garlic, red pepper, jalapenos, and corn kernels until tender, about 5 minutes. In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt. Stir in buttermilk and eggs. Add sauteed mixture, stir until incorporated. Add cheese and stir. Pour batter back into skillet; bake for 30 to 35 minutes, until golden brown on edges and firm to touch. Let the corn bread sit for 20 to 30 minutes before cutting into wedges. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (2154g)|
|Recipe Makes: 1|
|Calories from Fat: 1681 (34%)|
|Amt Per Serving||% DV|
|Total Fat 186.8g||249 %|
|Saturated Fat 98.4g||492 %|
|Monounsaturated Fat 55.1g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 2474.5mg||761 %|
|Sodium 2828.3mg||98 %|
|Potassium 2648.7mg||70 %|
|Total Carbohydrate 677.3g||199 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 654.9g|
|Protein 143.7g||205 %|
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Calories per serving: 4905
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