In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Set aside.
In another bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Stir in the cheddar cheese, jalapeno peppers, and green onions.
Let the mixture rest for 20 minutes

Preheat the oven to 350 F (180 C).

You can either:
Butter and flour a 9″x 13″x 2″ (23 cm x 33 cm x 5 cm) baking dish, pour in the mixture, and bake for 30-35 minutes. Once cooled, cut into large cubes.

Or, like me, line 6 jumbo muffin tin cups and 8 mini bread tin cups with paper liners, divide the mixture among the cups, and bake for 25-30 minutes.

Serve warm or at room temperature.
Either way, these small breads freeze very well.