Spicy Jalapeño-Cheddar Cornbread

Follow the recipe for All-Purpose Cornbread, reducing the table salt to ½ teaspoon; add ⅜ teaspoon cayenne pepper, 1 medium jalapeño chile, seeds and ribs removed, minced, and 2 ounces sharp cheddar cheese, shredded (about ½ cup), to the flour mixture in step 1 and toss well to combine. Reduce the brown sugar to 2 tablespoons and sprinkle 2 ounces more sharp cheddar, shredded (about ½ cup), over the batter in the baking dish just before baking.