Jalapeno Cheese Cornbread

I love cornbread. As I grow my cooking, I want to explore making my favorite dishes with different recipes using various ingredients to come up with my favorite ingredient combination.  In this cornbread recipe, I used Jalapenos for the kick, added cheese to make it really creamy and the wet mixture included butter and buttermilk (this recipe is obviously not making one of my blogs healthy recipe ideas).  Is this where I should point out that I made my Cole slaw using Greek yogurt.  It turned out great but I did not take any pics of the Cole slaw, so I will have to try to make it again.

The other aspect of this cornbread was that I cooked it at 425 degrees, higher heat than normal, in a baking dish.  This created a nice browning on the top but left the center very moist.  I am looking for the right word but I would say that the center of the dish was almost like pudding.  That sounds like it was undercooked but that is not the case.  The center with this texture was so good.

Recipe
Jalapeno Cheese Cornbread:

1.  4 roughly diced jalapeno chilies
2.  1/4 cup sugar
3.  2 1/4 cups buttermilk
4.  4 tablespoons butter
5. 2 cup all-purpose flour
6. 5 teaspoons baking powder
7. 3 eggs
8. 2 cup yellow cornmeal
9. 1 teaspoon butter
10. 1 teaspoon salt
11. 1 teaspoon baking soda
12. 8 oz of mild cheddar cheese

Instructions
Preheat oven to 425 degrees.
Grease a 9 x 13 inch baking dish sprayed with Pam (I had to get more healthy somewhere).  In a large bowl, stir together dry ingredients with a wire whisk.  In a medium bowl, whisk together eggs, buttermilk, butter and diced jalapeno chilies.  Add to cornmeal mixture and stir until just blended.  Add in the cheddar cheese and mix well.  Pour into baking dish and bake 15 minutes or until edges are golden and a toothpick inserted into the center comes out clean.