Cheesy Chile Corn Bread

2 c Yellow Cornmeal
2 c All-Purpose Flour
1/3 c Sugar
2 tb Baking Powder
1/2 ts Salt
3 c Buttermilk
4 lg Eggs -- beaten
6 tb Butter -- melted
2 c Sharp Cheddar Cheese -- shredded
1 Jalapeno Pepper, Seeded And Minced -- or more to taste

Preheat the oven to 350 F. Butter a 13 by 9-inch baking pan. 2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center and pour in the buttermilk, eggs, and melted butter. Stir just until combined; do not overmix. Stir in the cheese and chile pepper. Spread evenly in the baking pan. 3. Bake until a toothpick inserted in the center of the bread comes out clean, 30 to 35 mins. Serve warm or at room temperture. Note: If you have blue cornmeal, you can use it to make this bread, but you may have to use a little more buttermilk to get a batter of the right thickness. Blue cornmeal has a slightly stronger absorption rate than the yellow cornmeal. Makes 9 to 12 servings

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