Cheddar-Jalapeno Cornbread

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
• 1 1/2 cups yellow or white cornmeal
• 1 cup all-purpose flour (spooned and leveled)
• 6 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 3 large eggs
• 1 1/2 cups grated sharp cheddar
• 3/4 cup fresh or frozen corn kernels
• 1/3 cup chopped drained pickled jalapenos