Preheat your oven to 400°F (200°C) and grease your baking dish with cooking spray or a little vegetable oil.

In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

In another bowl, combine the milk, vegetable oil, and eggs, whisking until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined, making sure to avoid overmixing; the batter should be slightly lumpy.

Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels gently until evenly distributed.

Pour the batter into the prepared baking dish, spreading it out evenly.

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool in the pan for about 10 minutes before cutting into squares and serving.

For extra spice, leave some seeds in the jalapeños or add chopped pickled jalapeños.

Store leftovers in an airtight container for up to three days at room temperature or refrigerate for longer freshness. Reheat before serving.