1/2 cup roasted, peeled, stemmed, seeded and chopped Hatch Chiles
Preheat oven to 400 degrees Fahrenheit. Grease a square (9 by 9 by 1 1/2 inch or 8 by 8 by 2 inch) baking pan.
In a large bowl, whick together the flour, cornmeal, sugar, baking powder, and salt.
In a seperate bowl, combine the eggs, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (do not overmix). Fold in the cheese and chiles. Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a wooden toothpick inserted and the center comes out clean.
Let the cornbread cool slightly before cutting it into wedges or squares. Serve warm.