HEAT THE SKILLET: Preheat the oven to 450 F. Pour 2 Tablespoons avocado oil into a 10" heatproof skillet and place in the oven. Heat until the oil is very hot.
MIX THE DRY INGREDIENTS: Meanwhile, in a small mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Stir the dry ingredients until well blended.
COMBINE THE WET INGREDIENTS: In another medium mixing bowl, whisk the almond milk, syrup, and eggs with the remaining avocado oil.
FINISH THE BATTER: Pour the dry ingredients into the wet ingredients and stir until just mixed. Fold in the corn and jalapeños to evenly distribute throughout the batter.
PREPARE THE HOT SKILLET: Reduce the oven temperature to 400 F. Remove the skillet from the oven and pour off any excess oil. Pour the batter into the hot skillet and return it to the oven.
BAKE AND SERVE: Bake the cornbread 20-25 minutes or until it is golden brown. A toothpick inserted into the center will come out clean. Cool the cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut it into wedges.
Notes
GLUTEN FREE FLOUR: If your brand of gluten free all purpose flour blend does not contain xanthum gum, add ½ teaspoon of xanthum gum or additional baking powder
FOR SPICIER CORNBREAD: keep the seeds in the jalapeño