Maple Corn Bread

1 teaspoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup masa harina
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon fine sea salt
1 1/2 cups water
1/3 cup maple syrup
5 tablespoons butter, melted
1 jalapeño pepper, finely chopped

Preheat oven to 350°.
Coat a 9-inch cast-iron skillet with oil. Place in oven for 10 minutes. Lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, cornmeal, baking powder, and salt in a large bowl, stirring well with a whisk. Combine water and remaining ingredients in a small bowl, stirring with a whisk. Add water mixture to flour mixture, stirring until moist. Spoon batter into preheated pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove corn bread from pan; cool completely on a wire rack. Yield: 12 servings

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