Preheat oven to 400F and grease 2 nonstick cookie sheets or sheet pans.

In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir together so ingredients are evenly dispersed.

In a medium bowl combine melted butter, buttermilk and eggs. Whip until eggs are incorporated into the butter and buttermilk.

Pour wet ingredients into dry ingredients and stir until combined, do not overmix.

Add 1 1/2 cups cheese, corn and jalapeños and fold into your batter. Your batter should be pretty wet and sticky.

Drop 1/4 cup of batter per scone onto your cookie sheet. I made mine round, almost like a big piece of cookie dough. Top with remaining cheddar cheese.

Bake in your oven for 10-15 minutes or until golden brown and cooked through. The magic number with my oven was 12 minutes.

Transfer to a cooling rack to cool or serve warm. Enjoy!