Preheat oven to 350F. Grease and flour a loaf pan. In a large pot, melt butter and immediately remove from heat to prevent it from getting too hot. Add sugars and cornmeal. Stir in buttermilk. In a mixing bowl, sift together flour, baking soda and salt. Add to the sugar mixture in the pot and stir to combine. Fold in the jalapenos and corn. Pour batter into the prepared loaf pan and bake for approximately 50-60 minutes, or until a toothpick inserted in the centre comes out clean. Remove from the pan after 10 minutes and allow to cool on a rack. This moist bread is great served with chili and freezes quite well. Yield: 12 servings