I cheated with this one and used the pre-packaged Marie Calendar's Cornbread mix in a bag, which only calls for 1 1/2 cups of water. I simply added an extra jalapeno I had in my refrigerator, a cup of frozen corn, and some shredded mexican cheese, which was leftover from making the Chicken-Corn Chili recipe (below).
Jalapeno Cheddar Cornbread
1 pkg. cornbread mix
1 large jalapeno, minced (remove seeds and ribs for less heat)
1 cup frozen corn
1/2 cup shredded cheese
Mix cornbread according to the package directions, and add the remaining ingredients. Cook according to the package. This also makes great cornbread muffins. Enjoy.