Recipe: Brothers’ jalapeño corn bread

Total time: 1 hour

Servings: 10 to 12

Note: From Brothers Restaurant at Mattei’s Tavern, Los Olivos.

3/4cup all-purpose flour

3/4 cup cake flour

2/3cup sugar

1/2cup cornmeal

2 tablespoons baking powder

1/2 teaspoon salt

3 eggs

2/3cup milk

1/3cup buttermilk

1/4 cup corn oil

2 tablespoons sour cream

3 tablespoons butter, melted

1/2 cup finely diced red bell pepper

1-2 jalapeños, diced fine, seeds and veins removed

1. Heat the oven to 325 degrees. Butter or spray a 13-by-9-inch pan. Place the all-purpose flour, cake flour, sugar, cornmeal, baking powder and salt in a large bowl and stir to combine.

2. In another large bowl, combine the eggs, milk, buttermilk, oil, sour cream, butter, bell pepper and jalapeño and stir to combine. Add the wet ingredients to the dry and mix thoroughly.

3. Pour the batter into the pan and bake until firm in the center and golden on top, 30 to 35 minutes. Let cool 15 to 20 minutes before serving.

Each of 12 servings: 225 calories; 330 mg. sodium; 64 mg. cholesterol; 10 grams fat; 3 grams saturated fat; 29 grams carbohydrates; 4 grams protein; 1 gram fiber.