Chile Cornbread - cooking recipe

Ingredients

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

Preparation

Saute peppers, onion and garlic in 1 tablespoon butter until tender.
Stir in pepper, hot sauce and corn; cook until thoroughly heated.
Remove from heat; cool.
Dissolve yeast and sugar in warm water in a large mixing bowl; let stand 5 minutes.
Combine 2 cups flour and next 3 ingredients; mix well.
Gradually stir into yeast mixture.
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.
Cover and let rise in a warm place (85\u00b0), free from drafts, 1 hour or until doubled in bulk.