Spray a 10" oven-proof skillet with olive oil cooking spray and set aside.
In small skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic and saute for 2-3 minutes. Add red pepper and saute until soft (5 min).
Add the cilantro, jalapeno and remaining olive oil and remove from heat and set aside.
At this point, place the pre-oiled skillet in the oven to preheat while you finish the rest.
In a large bowl, add cornmeal, flour, sugar, salt, baking powder and baking soda and mix well.
In a small bowl whisk the 2 eggs and then whisk in the buttermilk. Add the onion-pepper mixture and mix gently until just combined (DO NOT OVERMIX).
Remove the skillet from the over and pour the mixture into the hot skillet, smoothing out the top.
Bake 20 minutes, or until toothpick inserted in the center comes out clean.
Cut into wedges and serve immediately.
Nutrition Info Per Serving (1 wedge): Calories 276.6 Total Fat 12.8 g Saturated Fat 2.2 g Polyunsaturated Fat 1.7 g Monounsaturated Fat 8.2 g Cholesterol 48.0 mg Sodium 677.7 mg Potassium 178.0 mg Total Carbohydrate 36.5 g Dietary Fiber 2.6 g Sugars 11.0 g Protein 6.1 g