Vegetable Corn Bread

Ingredients

• 2 tablespoons butter, for the baking pan
• 1 1/3 cups yellow cornmeal
• 1 teaspoon baking powder
• 2 tablespoons salt
• ¾ cup buttermilk
• 2 eggs, lightly beaten
• ¼ cup vegetable oil or rendered bacon fat
• 1 cup grated zucchini
• ½ cup peeled, seeded, and chopped tomatoes
• ¼ cup seeded, deveined, and chopped sweet red bell pepper
• 2 tablespoons chopped green chile or jalapeno peppers
• 1 ear fresh sweet corn, kernels removed
• 9-inch square baking pan

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