Preheat oven to 375.
Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
In a separate bowl, whisk together the eggs, milk, and oil.
Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
Pour batter into a lightly greased 8-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.