In a medium bowl, combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Stir thoroughly with a whisk.

In a separate bowl, whisk together 3/4 cup of milk, 1 large egg, and 1/2 cup of diced jalapenos until well-combined.

Pour the wet mixture into the dry ingredients and gently stir until just combined—careful not to overmix!

Gently fold in 1 cup of shredded cheese until evenly distributed throughout the batter.

In a heavy pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C).

Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry for 2-3 minutes or until golden brown.

Remove the nuggets with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Serve immediately, garnished with fresh parsley and pairing with your favorite dipping sauce like ranch or salsa.