1 – 2 Jalapeno peppers (depending how spicy you want the cornbread), divided

2 large eggs or you may use egg replacer equal to two large eggs

Preheat oven to 400 F

Line an 8 ½” x 4 1/2” loaf pan with parchment paper, or similar sized dish

In a large bowl, whisk dry ingredients to blend.

In a separate bowl whisk together buttermilk, olive oil, agave nectar, apple cider vinegar and eggs

To prepare jalapeno peppers, remove the seeds and chop into small pieces. Save some thin slices for the topping

Add cheese, chopped jalapenos and wet ingredients to dry ingredients and stir until batter is smooth

Pour batter into prepared pan and top with jalapeno slices. Lightly press the jalapenos into the batter