Buttermilk Corn Bread

1 C. all purpose flour
¾ C. yellow cornmeal
1½ t. double acting baking powder
½ t. baking soda
½ t. salt
1 C. buttermilk
2 large eggs, beaten lightly
½ stick (¼ C.) unsalted butter, melted and cooled to room temperature
½ t. finely minced Jalapeno pepper
2.5 T. pure maple syrup

Mix first 5 ingredients in a large bowl. Add the remaining ingredients and stir the mixture until it is just combined. Pour the batter into a well buttered 8 inch square baking dish and bake the cornbread in a preheated 425 degree F. oven for about 30 minutes until a tester comes out clean. Let cornbread cool in the pan for 5 minutes then invert it onto a rack and let cool completely. Cut into 2" squares to serve or crumble onto Corn Chowder.