Confetti Cornbread

1 cup flour
1 cup cornmeal
3 Tbsp sugar
1-1/4 tsp chili powder
1 tsp salt
1 cup milk
1 stick unsalted butter, melted
1 large egg
1 cup finely diced mixed peppers

Preheat the oven to 400 and butter an 8 or 9 inch square pan.

Whisk all the dry ingredients together in a large bowl. In another bowl, whisk the milk, butter, and egg together. Pour the wet ingredients over the dry and gently stir until the batter is evenly moistened. Add the peppers and stir to combine.

Bake for about 25 minutes or until a toothpick inserted into the cornbread comes out dry. Cool at least 15 minutes before serving.