(A) Wear protective gloves while handling jalapenos; the juice will burn your skin and eyes so be careful! The amount of jalapenos you put into the batter strictly depends on you. I personally use 1-2 jalapenos, but I know people who put ¼ to ½ cup diced jalapenos in theirs. This is a personal preference for each individual. Lastly, remove the seeds and white membrane from the jalapeno to reduce the heat level, if desired. (B) Store leftover cornbread in the fridge for up to 3 days. Be sure to store leftovers in an airtight container. (C) You can freeze this cornbread, too. Place in a heavy-duty sealable freezer bag; be sure to squeeze out excess air. I like to write the date on the bag so I'll remember exactly when I need to use it by. Freeze for up to 3 months.