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Preheat oven to 400°F. Butter an 8-inch square baking pan.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix).
Stir 1 ¼ cups grated cheddar, corn kernels, and jalapeños into batter. Transfer batter to pan and smooth top. Top with ¼ cup grated cheddar.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.