Easy Spicy Buttermilk Cornbread (Yeast Free)

Preheat the oven to 325° F / 170°C (150°C - if you are using a fan assisted oven)
Line an 8 inch round baking pan with parchment paper. Grease the sides with butter or use cooking spray.
In a large bowl, whisk together flour, yellow cornmeal or polenta, baking powder, salt, and dried mixed herbs and cayenne pepper if using
1 cup (125 g) all purpose or plain flour, 1 cup (150g) yellow cornmeal or polenta, 1 tablespoon (15 g) baking powder, 1 teaspoon salt, 2 teaspoons dried mixed herbs, ½ tablespoon cayenne pepper
Add whole corn kernels, 2 beaten eggs, buttermilk and canned cream style corn. (reserve 3 Tablespoons of the canned cream style corn for topping before baking)
1 ½ cups (200g) canned whole corn kernels, 2 large eggs, beaten, ½ cup (125 ml) buttermilk, 8 ounce (415g) can cream-style corn
Stir everything together with a spatula. Make sure to reach the bottom of the bowl to incorporate any dry flour bits and ensure all ingredients are well mixed.
Pour the mixture into the lined baking pan.
Top with slices of jalapeño, and drop spoonfuls of the reserved canned corn randomly on top of the cornbread mixture.
2 -3 jalapeño, sliced - remove seeds if you prefer
Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. If the top browns too quickly before baking is done, cover it with foil.
Remove from the oven but leave in the pan for 10 minutes. Turn out onto a wire rack and cool slightly before slicing and serving.

Refrigerate: Store the cornbread wrapped in aluminum foil or plastic wrap in the refrigerator for up to a week. Be sure you wait until the cornbread has cooled to room temperature before wrapping and storing to avoid excess moisture on the top crust.
Reheating: Reheat cornbread wrapped in aluminum foil in a 350-degree oven for 10 to 15 minutes, until warm.
You can also wrap a slice of cornbread in a damp paper towel and reheat in the microwave for 20-30 seconds.
Freezing: Slice the cooled cornbread into wedges or slices of your desired size. For best results, place parchment or wax paper between each slice before storing in a freezer bag. This helps prevent sticking and allows for easy removal of individual slices without having to thaw the entire bread. Enjoy within a month or two.