1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon salt
3 to 4 tablespoons sugar (or to taste)
1 or 2 Veggie Box jalapeno peppers (to taste)
2 Veggie Box ears of corn, kernels cut off the cob
1 cup Mexican blend cheeses (finely shredded)
1 2/3 cups buttermilk
2 large eggs
6 tablespoons butter (melted)

1 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon baking soda 1 scant teaspoon salt 3 to 4 tablespoons sugar (or to taste) 1 or 2 Veggie Box jalapeno peppers (to taste) 2 Veggie Box ears of corn, kernels cut off the cob 1 cup Mexican blend cheeses (finely shredded) 1 2/3 cups buttermilk 2 large eggs 6 tablespoons butter (melted)

Preheat the oven to 400 F.Grease and flour a 9-inch square baking pan. In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar. Add the chopped jalapeño peppers, corn kernels, and shredded cheese. Stir the mixture to combine thoroughly. Set aside.In another bowl, whisk together the buttermilk, eggs, and melted butter. Add the wet mixture to the dry ingredients; stir until well moistened. Spread the batter in the prepared baking pan. Bake the cornbread for about 20 to 25 minutes, or until it is firm and browned around the edges.