In a bowl whisk together the flour, cornmeal, salt, baking powder, baking soda and the sugar. Stir in the eggs, melted butter (or oil) and buttermilk and stir just until mixed.
Add in the corn, jalapeños, cheese and cilantro and stir again.
Heat the muffin pans in 400° oven until add. Add some bacon fat or shortening to the bottom of pans and put back in oven until the pans are hot again. Pour in the cornbread mix about 1/2 - 2/3 full. Bake about 15-20 minutes or until puffed and it passes the toothpick test.