Preheat oven to 400°F.

Butter an 8 inch square baking pan.

In a medium bowl, mix together the cornmeal, flour, baking powder, salt, baking soda, and sugars.

In another bowl, stir the corn, sour cream, milk, eggs, oil, and jalapeños.

Mix until smooth.

Add half the liquid mixture to the dry ingredients and stir just until blended.

Add the remaining liquid, and stir just until blended.

Pour the batter into the prepared pan.

Bake the bread until the top is golden and a knife inserted in the center comes out clean, about 25 minutes.

Cool slightly in the pan before cutting into squares.

*This goes along great with chili or soup.*