1-First, preheat the oven to 400°F and lightly grease a 10-inch cast iron skillet. Bake the diced jalapenos in the skillet for 5 minutes, then let them cool. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until evenly combined.

2-Next, lightly beat the eggs and stir in the corn and cream mixture along with the grated cheddar cheese. Cream the butter and sugar until the sugar is absorbed, then mix in the egg mixture. Fold in the cooled jalapenos, and then add the flour mixture, stirring just until combined.

3-Carefully remove the hot skillet from the oven, coat it with nonstick spray, pour in the batter, and top with extra cheddar cheese. Bake for 25 to 28 minutes until the top is golden and springs back when pressed. Let the cornbread cool in the skillet for at least 30 minutes before serving to achieve that moist texture.