Preheat the oven to 400 degrees Fahrenheit.
Add 1 tbsp of oil to the cast iron skillet and heat over medium heat.
Add the jalapeno, onion, and bell pepper and cook over medium heat until onions are translucent and tender.
Remove the vegetable mixture of heat and transfer to bowl.
Wipe out cast iron skillet and add one tbsp of oil back in. Put it in the oven for 10 minutes.
In a medium bowl, mix the cornmeal, baking powder, baking soda, creole seasoning, and pepper together, combining well.
Add buttermilk, corn, eggs, and the remaining 4 tbsp of oil. Mix until combined.
Add the vegetables and cheese and fold in gently.
Remove skillet from the oven and add the cornbread mixture.
Bake until golden brown and an inserted toothpick comes out clean. Approximately 40 minutes.
Allow to cool for about 10 minutes. Cut and serve.