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1
Well brush a 9x9x2-inch baking pan with olive oil or spray with cooking spray.
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2
Set aside.
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3
Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat.
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4
Add the onion, stirring occasionally, and cook until well browned, 6 to 8 minutes.
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5
Transfer to a plate and let cool.
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6
Add the corn into the same skillet over medium heat, and roast the corn until browned in spots about 5 minutes.
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7
Remove from the heat, and let cool.
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8
Preheat the oven to 400F (200C).
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9
Add the cornmeal, whole wheat flour, brown sugar, baking powder, soda, and salt in a large bowl.
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10
Whisk until well mixed.
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11
Add the remaining 4 tablespoons olive oil, buttermilk and eggs in a medium bowl, and whisk until well blend.
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12
Add the buttermilk mixture to the flour ingredients, stir with a wooden spatula until just moistened.
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13
Stir in cheese, pickled jalapenos, red hot pepper sauce, roasted corn, red peppers, basil and cooled onion.
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14
Transfer to the prepared pan.
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15
Bake the corn bread until golden, brown on top, and a wooden skewer inserted into the center comes out clean, 40 to 50 minutes.
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16
Remove from the oven, and let cool 15 minutes in the pan on a wire rack.
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17
Cut into squares and serve warm.
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18
Note: If you don't have buttermilk, just simply squeeze half of lemon juice into 1 cup milk, add more milk to make 1 1/4 cups.
