Preheat oven to 425 degrees Fahrenheit. Grease or spray an 8 inch square baking dish.

In a large bowl combine cornmeal, flour, sugar, baking powder and salt.

Add milk, egg and oil. Beat until fairly smooth.

Add 1 cup whole kernel corn and 1/2 cup cheddar cheese and 2 diced jalapeños.

Place batter in prepared baking dish.

Bake 20-23 minutes until brown around edges and wooden pick in center comes out clean.

Cool for a few minutes before slicing.