JALAPENO CORNBREAD CHEDDAR BITES

JALAPENO CORNBREAD CHEDDAR BITES 1 cup flour, divided 2 tablespoons cornmeal 2 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 jalapeno, seeded and finely diced (add more or less to your taste) 1/2 cup milk 8 ounces sharp cheddar cheese Vegetable or canola oil, for frying Heat the oil in a deep skillet to 350 degrees over medium heat. Add 1/2 cup of the flour to a shallow baking dish or pie plate for dredging the cheese. Add the remaining flour, corn meal, sugar, baking powder, salt, garlic powder, onion powder, jalapeno, and milk to a mixing bowl and mix until well combined. Slice 1/4 inch thick strips off the block of cheese. You should end up with around 8-12 slices of cheese. Dredge each cheese slice in the flour and then dip into the cornbread batter and coat. Drop into the hot oil and fry 1 minute per side or until golden brown. If the cheese bursts through the crust, reduce the frying time.