Chile cheese cornbread (with beer)

I'd been wanting to try making beer bread for some time when I stumbled across this recipe for chile cheese beer bread. Last weekend I made that version, and while it was pretty good, I could help thinking that I'd love it with cornmeal in, so I've gone ahead and created a new version, which is made with completely whole grain flour, no eggs or butter and is still somehow the moistest little bread I've had in ages.

2 cups whole wheat flour
1 cup cornmeal (fine grind, though you can add a little bit of coarse for texture)
1 Tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons dry mustard
2 cups shredded cheese
1 cup frozen corn (still frozen is fine)
2 fresh chillies, chopped
12 ounces beer (I prefer dark, but light is fine)
Seeds (poppy, sesame, pumpkin, sunflower, caraway etc) for the top

Preheat the oven to 400 Fahreinheit (200 Celsius).
Mix/Sift the flour, baking powder, salt, and mustard
Add the cheese, chillies and corn
Measure the beer (allow foam to settle) and add it, mixing as little as possible

Pour into a greased cake tin or muffin tins, sprinkle seeds over and bake 45minutes for a loaf, about 20 for muffins, or until the middle is just set.