Jalapeno Cheddar Cornbread

2 cups yellow cornmeal
1/2 teaspoon salt
1 - 1 1/2 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 cup sliced fresh jalapenos,
1 1/3 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted
1/2 cup parmesean cheese to sprinkle on top before
baking (optional)

Preheat the oven to 375 degrees F.
Lightly grease an oblong 9 x 11 baking pan or coat
with cooking spray.
In a large mixing bowl, combine cornmeal, salt,
sugar, and baking soda.
Stir in cheese, corn, jalapenos, buttermilk and
eggs, just enough to blend.
Stir in the melted butter.
Pour the batter into the pan and bake for 30-35
minutes, or until the cornbread is golden and an
inserted toothpick comes out clean.
Remove from oven and let cool in pan 15 minutes then
cool on wire rack.

I didn't have buttermilk and used skim milk instead.
I added a little more than what the recipe calls for
but it turned out fine. Use buttermilk if at all
possible.