Chile Cornbread

• 1 sweet red pepper, finely chopped
• 1 green pepper, finely chopped
• 1 jalapeno pepper, broiled, peeled, seeded and chopped
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 Tbsp. butter, melted
• 1/8 tsp. pepper
• 1 dash hot sauce
• 1/2 c. whole kernel corn, drained
• 1 pkg. dry yeast
• 1 Tbsp. sugar
• 1/2 c. warm water (105~ to 115~)
• 2 c. all-purpose flour
• 1/2 c. masa harina
• 1/4 c. yellow cornmeal
• 1 Tbsp. salt
• 2 eggs
• 1/4 c. plus 2 Tbsp. unsalted butter, softened
• 3/4 to 1 c. all-purpose flour
• 1 egg yolk, beaten
• 1 Tbsp. water

1. Saute peppers, onion and garlic in 1 tablespoon butter until tender.
2. Stir in pepper, hot sauce and corn; cook until thoroughly heated.
3. Remove from heat; cool.
4. Dissolve yeast and sugar in warm water in a large mixing bowl; let stand 5 minutes.
5. Combine 2 cups flour and next 3 ingredients; mix well.
6. Gradually stir into yeast mixture.
7. Add eggs, one at a time, mixing with hands until smooth. Turn out onto a lightly floured surface; knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic. Place dough in a well-greased bowl, turning to grease top.
8. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.

sweet red pepper, green pepper, pepper, onion, clove garlic, butter, pepper, hot sauce, whole kernel corn, yeast, sugar, warm water, flour, masa harina, yellow cornmeal, salt, eggs, unsalted butter, flour, egg yolk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708591 (may not work)