Corn Bread with Corn Relish and Jalapeno

PREP / TOTAL TIME: 45 MINUTES Makes one 10-inch round corn bread

1              stick unsalted butter
1-1/2       cups all-purpose flour
3/4          cup stone-ground yellow or white cornmeal
1             tablespoon baking powder
1             tablespoon sugar
2             teaspoons kosher salt
2             large eggs, lightly beaten
1-1/4      cups milk
1-1/2      cups well-drained Corn Redish with Roasted Peppers ( recipe below)

1 .   Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
2 .   In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
3 .   Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.

Make ahead:
The corn bread can be wrapped in foil and refrigerated for 3 days. Rewarm the corn bread before serving.

**********Corn Relish with Roasted Peppers ********* 
TOTAL TIME: 1 -30 HOUR Makes 4 pints

12 ears of corn, shucked
1 red bell pepper
1 green bell pepper
4 jalapeños
1-1/2 cups apple cider vinegar
1-1/2 cups sugar
1 Spanish onion, finely diced
2 tablespoons whole-grain mustard
Salt

1 .   Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels. 2.   Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice.
3 .  In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4 .   Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.