Jalapeño Cornbread Loaves

You're all probably wondering if I'm going for a " mellow yellow " ( no offense to Donovan) theme, what with the crispy curried cauliflower post and now the cornbread recipe.  In reality, the jalapeño cornbread recipe evolved out of necessity.  You see, my husband hasn't been able to resist those roadside vegetables stands on his jaunts to the countryside, and there is only so much corn on the cob one can eat.  For a more rustic texture I opted  for the coarse cornmeal, and of coarse fresh corn niblets. 

Ingredients:
1 cup coarse cornmeal
1 cup all purpose flour
4 1/2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup cold butter, cut into small pieces
1 1/2 corn niblets (cooked)
1 jalapeño pepper (seeded and finely chopped)
3 eggs
1 cup milk

In a food processor, pulse to combine the flour, cornmeal, baking powder, sugar and salt.  Add the butter pieces to the dry ingredients and process until the texture of coarse meal.  Transfer to a large bowl and add the corn niblets and jalapeno pepper, stir to combine.  In a separate bowl beat  the eggs slightly and then whisk in the milk.  Add to the dry ingredients and with a wooden spoon beat  until the ingredients are blended.  Transfer to individual small loaf pans, which have been greased and floured, (or a 9 inch prepared pan.)  Bake in a preheated 350ºF oven for 20-25 minutes for the loaves, ( 25-35 minutes for the the 9" pan)
The cornbread is done when a wooden toothpick inserted in the center comes out clean.