Ingredients
1-1/2 cups all purpose flour
1 cup yellow cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 jalapeno chiles, seeded and minced
1-1/3 cups shredded cheddar cheese, divided
2 tbsp. packed light brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
8 tbsp. butter or margarine

Directions
Allow the corn kernels to thaw at room temperature. Melt the butter.

Preheat oven to 400 degrees. Grease an 8-inch square glass baking dish.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Add the cayenne, chiles and half of the shredded cheese. Toss well to combine.

In a food processor or electric blender, process the brown sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined, about 5 seconds longer. Corn lumps will remain.

Make a well in the center of the flour mixture with a rubber spatula. Pour the buttermilk mixture into the well. Fold the flour mixture into the buttermilk mixture, using only a few turns to barely combine. Add the melted butter and continue folding until the batter is just moistened.

Pour the batter into the prepared baking dish and smooth the surface with the rubber spatula. Sprinkle the remaining shredded cheese evenly over the top.

Bake at 400 degrees for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack inverted for 10 minutes, then turn right side up and let cool until warm, about another 10 minutes. Makes 6 servings.