Jalapeno Cheddar Cornbread

I decided to make some cornbread to accompany chili I made for dinner.  Since I had jalapeno and cheddar, I incorporated them into the cornbread.  

I took 3 cups all-purpose flour, 1 cup cornmeal, 1/4 cup turbinado cane sugar, 2 t baking powder, and 2 t sea salt and combined them in a bowl. 

In a separate bowl, I mixed together 2 cups whole milk, 3 extra large eggs, 2 sticks of unsalted butter (melted), 1 cup of shredded cheddar cheese, and 9 slices of jarred jalapenos - chopped.

I combined the wet and dry ingredients until mixed through, being careful not to overmix.  After letting the mixture rest for 20 minutes, I poured the batter into a prepared pan, and baked it in a 350-degree Fahrenheit preheated oven for 35 minutes.

I cut them into squares after cooling.  

It was a great complement to the chili - fluffy, moist, and savory!

I adapted this recipe from Food Network.