1 cup all-purpose flour
2 tablespoon corn meal
1 1/2 teaspoon baking powder
1/2 cup finely grated sharp cheddar cheese, or other sharp cheese
2 tablespoon peeled, seeded, and chopped tomato
1 teaspoon stemmed, seeded, and minced jalapeno pepper
1/2 teaspoon salt
1/2 cup milk
1. Position a rack in the center of the oven and preheat to 425-degrees.
2. In a large bowl, blend together the flour, corn meal, baking powder, cheese, tomato, jalapeno pepper, and salt. Add the milk all at once and stir just until the dough holds together (be careful not to overmix).
3. Turn the dough out onto a lightly floured surface and knead 7 or 8 times. Divide the dough into 6 equal balls and place the balls on an ungreased baking sheet. Pat the balls into 3-inch rounds. Bake for 10 to 12 minutes, or until the tops of the biscuits are golden brown.
4. Serve warm.