Preheat oven to 350°F.

In a mixing bowl, combine both flours, corn meal, baking powder, baking soda, sugar, jalapeños, 4 teaspoons salt and 1/2 cup green onions. Blend well and set aside.

In a separate mixing bowl, whisk eggs until frothy. Add 6 tablespoons melted butter and buttermilk, whisk until fully blended.
Combine the egg/buttermilk mixture with the dry ingredients and mix thoroughly.

In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add remaining green onions and sauté for 20 seconds.
Add the diced shrimp, garlic, 1 teaspoon salt and cayenne. Cook, stirring constantly, just until the shrimp are fully cooked, 2 to 3 minutes.

Add the cooked shrimp to the cornbread batter and mix until fully blended. Place the shrimp cornbread batter into a shallow, buttered 9x12-inch baking pan and bake at 350°F. Done when a knife inserted into the middle of the cornbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.

Serve warm or cold.