Preparation

Place a 4.5 QT Hexclad Deep Sauté Pan on a rack in the upper third of the oven and preheat oven to 425° with sauté pan in oven. 

In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt until combined. In another large bowl, whisk buttermilk and eggs until combined. 

When oven is preheated, carefully remove sauté pan from oven and add butter. Stir until butter is melted. Pour melted butter into buttermilk mixture while whisking, leaving a very thin layer of butter in sauté pan coating bottom and sides of pan. 

Stir wet ingredients into dry ingredients and fold in all but about 3/4 cup of the cheese, the chopped peppadew, half of the jalapeño, and green chiles. Scatter reserved 3/4 cup cheese, sliced peppadew, and remaining half of jalapeño evenly over top. 

Bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool at least 15 minutes before slicing and serving.