Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or a cast-iron skillet, or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt.

Combine Wet Ingredients: In another bowl, whisk together the lightly beaten eggs, buttermilk, and melted butter until smooth and well combined.

Add Wet to Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to over-mix, as this can make the cornbread dense.

Fold in Additional Ingredients: Add the creamed corn, shredded cheddar cheese, diced jalapeños, green onion, and cilantro (if using). Gently fold these into the batter until evenly distributed.

Transfer to the Baking Dish: Pour the batter into the prepared baking dish or skillet, spreading it evenly.

Bake the Cornbread: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving. Enjoy it warm with a pat of butter or alongside your favorite soup, chili, or barbecue.