Pre-heat oven to 450 degrees. Pour 2 tablespoons oil in iron skillet and place in oven to heat for abt 5 minutes.
In large bowl, combine corn meal, salt, sugar, and Chipotle chili powder.
Slightly beat eggs, and add buttermilk. Make well in center of cornmeal mixture, and pour in egg/milk mixture. Mix well. Add can of corn/pepper mix and chopped jalapenos, and stir well.
Remove hot skillet from oven. Tilt pan to coat entire inner surface with hot oil, then immediately pour hot oil into cornbread mixture, and mix well. Pour back into hot skillet and bake for approx. 45 minutes or until browned and bread springs back when touched. Allow to cool for abt 10 minutes, and cut into wedges. You can spread a bit of butter over top to melt, if desired. Enjoy! Store leftovers in airtight container for up to 7 days.
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