COOK prepared jalapeno peppers and garlic in oil in a small saucepan over medium heat, STIRRING constantly until tender; SET aside.
COMBINE cornmeal with flour, baking powder, salt, sugar and cilantro; ADD jalapeno mixture, egg and milk, STIRRING until smooth.
COAT a large cast-iron skillet with cooking spray; HEAT in a 425 F oven for 3 minutes (or until hot).
REMOVE pan from oven; SPOON batter into pan.
BAKE at 425 F for 15 to 20 minutes or until lightly browned.
Per Serving (excluding unknown items): 224 Calories; 14g Fat (55.8% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 452mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.