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Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
In a small bowl, wisk the eggs and combine with the oil, buttermilk, and cornmeal. Set aside.
In a separate large bowl, combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
Pour the egg mixture into the flour mixture and mix until well combined.
Fold in cheese, corn, onion, and jalapeños.
Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
Let the cornbread cool for about 20 minutes before cutting and serving.