Instructions: Grease a 9 inch square pan; set aside.

In a medium bowl, combine flour, cornmeal, baking powder and salt.

In another medium bowl, lightly beat the eggs, then stir in the buttermilk and melted butter.

Form a well in center of the dry ingredients, add milk mixture all at once and stir just enough to combine. Stir in jalapeno chilies, bell pepper and corn.

Spoon batter into greased pan.

Bake 20 minutes, or until a cake tester or toothpick inserted in center comes out clean.

Place pan on a wire rack. Cool 10 minutes, then cut into squares and remove from pan.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

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