Jalapeño Cornbread | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil plus 1 additional teaspoon
• 2 medium jalapeño chiles , seeded and minced
• 1 medium red bell pepper , seeded and minced
• 1 cup (5 ounces/142 grams) yellow cornmeal , preferably stone-ground
• 2 teaspoons packed light brown sugar
• 3/4 teaspoon table salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground black pepper
• 1/2 cup boiling water
• 3/4 cup buttermilk
• 1/8 teaspoon Tabasco sauce
• 1 large egg , lightly beaten
• 1/2 cup shredded sharp cheddar cheese