Yield: 12 biscuits

1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1/2-teaspoon baking soda
2 Tbs. sugar
1 tsp. salt
1 cup buttermilk
2 large eggs, lightly beaten
1/4-cup melted unsalted butter
1 cup shredded Jack cheese
2 jalapeno peppers, one diced and one cut in 12 slices

Directions:

1. Preheat the oven to 400 degrees F. Spray a standard muffin tin with non-stick spray and set aside.
   
2. In a large bowl, combine the dry ingredients: the cornmeal, flour, baking powder, baking soda, sugar and salt.
   
3. In another bowl, whisk together the wet ingredients: the buttermilk, eggs, butter, cheese and diced jalapeno.
   
4. Add the wet ingredients to the dry ingredients and mix the batter until everything is thoroughly incorporated.
   
5. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each biscuit.
   
6. Bake on the middle rack of the oven until golden, about 25 minutes.