Jalapeno Cheddar Cornbread – Duke's Mayo

Ingredients

• 11/2 cups cornmeal
• 11/2 cups flour
• 1/3 cup sugar
• 2 Tbsp. baking powder
• 11/2 tsp. salt
• 1 cup Duke’s Mayonnaise
• 13/4 cups buttermilk
• 2 cups shredded cheddar cheese, divided
• 1/2 cup diced jalapeños (about 3 medium)
• 1-2 sliced jalapeños (optional for top of bread)
• 1 Tbsp. shortening