Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish or a cast iron skillet.
Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl and whisk the mixture until it’s thoroughly combined. Or you can just use one 6- to 8.5-ounce package dry cornbread mix (like Jiffy) instead.
Stir in the undrained corn, sour cream, melted butter, and eggs and whisk until everything’s combined. Add the bell peppers and jalapeño peppers and mix thoroughly. The 1/2 cup measurement of jalapeño peppers makes for a really spicy cornbread, which is the way I like it, but feel free to use less, or leave them out altogether if you don’t want it to be spicy at all.
Spoon mixture into the prepared dish.
Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 40-55 minutes.
Serve and enjoy!
