Place the canola oil in a 9 to 10 inch cast iron skillet and then place that skillet into the over. Heat the oven to 400 degrees F with the skillet inside.

Take out a large bowl and whisk the cornmeal, flour, baking soda, and salt together.

In a different bowl, take the yogurt, milk, and egg, and whisk them together. Pour this into the bowl of dry ingredients, and stir to combine them. Now you can stir in the melted butter, chopped jalapenos, corn, and cheese.

Once the oven has been heated, and the skillet is hot, remove the skillet carefully from the oven. Pour the cornbread batter into the skillet and be sure to smooth out the surface with a wooden spoon or a spatula.

Put the skillet back in the oven and bake for 20 to 25 minutes until lightly browned and a skewer comes out clean when inserted into the center.

Let this cornbread rest in the skillet for 20 - 25 minute before cutting and serving.

Optional: Drizzle with honey for some extra taste!