Cook bacon in a large skillet over medium high heat until it reaches desired crispness. Drain, crumble and set aside.
Wearing gloves, slice jalapeños in half lengthways and remove seeds and ribs. Set aside on a parchment lined baking sheet.
In a large bowl mix together cornmeal, flour, baking soda, baking powder, salt, onion powder and sugar. In another bowl combine egg, sour cream and milk. Pour wet ingredients into dry ingredients and mix well. Stir in Sargento Off the Block Shredded Extra Sharp CheddarCheese and crumbled bacon.
Spoon cornbread mixture into each jalapeño making sure not to overfill.
Sprinkle tops of filled jalapeños with Sargento Off the Block Shredded Extra Cheddar Cheese.