Preheat oven to 425°F. Lightly grease 9 x 9 x 2-inch-square baking pan.
Whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium-size bowl.
Stir together eggs, oil, red-pepper sauce, buttermilk, cheese, green pepper, jalapeno pepper and corn kernels in a small bowl. Stir into the cornmeal mixture just until the dry ingredients are evenly moistened. Pour into the prepared pan.
Bake in preheated 425°F oven for 15 to 20 minutes or until a wooden pick inserted in center comes out slightly moist with crumbs attached. Cool corn bread in pan on wire rack. Cut into squares.