Cheesy Jalapeno Cornbread

1 cup yellow cornmeal*

1 cup unbleached flour

1 Tbsp baking powder

1 tsp salt

½ cup sugar

8 oz pepper jack cheese, shredded

1 jalapeño pepper, minced

2 eggs

¼ cup melted butter

1 cup whole milk

Preheat oven to 400° and line an 8-inch square baking pan with parchment.

In a medium bowl, mix cornmeal, flour, baking soda, salt, and sugar. Reserve ¼ cup cheese and stir the rest into the dry mixture, along with the jalapeño.

Add the melted butter, eggs, and milk and stir to combine. Spread batter into the prepared pan and bake 25-35 minutes, until bread is golden brown and the center bounces back when pressed lightly.

Remove bread from oven and increase temperature to 500°.

Allow bread to cool for 15-20 minutes, then carefully break into roughly serving-sized pieces. Transfer to a wire rack, and sprinkle with reserved cheese. Carefully place rack in oven and bake until bread is toasty and cheese is golden.

*Make sure to use 100% cornmeal, not a cornmeal mix (which already has flour and leavening added).