Measure the buttermilk into a 2-cup measuring cup, measure the oil on top of it, then add the eggs. Beat the eggs into the liquids with a fork. Pour the liquids, creamed corn, jalapeños, and 1/2 cup of the cheese into the cornmeal mixture. Stir just until mixed. (Do not over beat, or the bread will be tough.) Pour the batter into the prepared baking dish. Sprinkle on the remaining 1/2 cup of cheese and paprika. Bake for 35 to 40 minutes, until a toothpick poked in the center comes out clean. Cool slightly, slice into squares, and serve.