Jalapeno Corn Bread

Place a 9 to 10 inch oven-proof skillet in the oven. Heat oven to 400 degrees. In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda and salt until blended. Stir in buttermilk, corn, oil, and peppers until smooth. Remove hot skillet from the oven and coat with nonstick cooking spray. Pour in batter and arrange sage leaves on top. Bake 30 minutes or until a pick inserted in center comes out clean. Cool in skillet. Serve warm.

I recommend using either fresh corn or frozen corn that has been thawed. You certainly don't have to use the sage leaves, but it's a pretty touch if you're serving this cornbread for company.