Cheddar Andouille Cornbread

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2 tablespoons olive oil

1 pound andouille sausage, sliced in 1/4-inch half moons

2 cups stone-ground yellow cornmeal

1 cup all-purpose flour

4 teaspoons baking powder

3/4 teaspoon fine salt

6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan

1/4 cup sugar

2 large eggs, at room temperature

1 cup milk

3 cups shredded white sharp Cheddar

2 jalapenos, halved, seeded and sliced thin