Toast cornmeal in skillet over high heat until just golden brown.
Turn cornmeal into medium bowl and add baking powder, brown sugar, and 4 teaspoons seasoning mix. Combine thoroughly.
Heat milk with 2 1/2 tablespoons butter in small saucepan over high heat until milk just comes to a boil and the butter is melted.
Whisk the milk into cornmeal mixture with a wire whisk. Add hot water and whisk until thick and smooth. Set aside.
Melt the remaining 2 tablespoons of butter in skillet over high heat. When the butter sizzles, add onions, jalapenos, and 1 1/2 teaspoons seasoning mix. Cook until onions are lightly browned, about 3-4 minutes.
Heat the oil in an ovenproof skillet until very hot but not smoking., Stir in the cornmeal mixture. As soon as it sizzles, remove from heat and allow to sit 1 minute.
Spread onion and peppers on top of the cornmeal mixture.
Beat eggs in a medium bowl with remaining seasoning mix until frothy. Pour over onion and peppers.
Sprinkle grated cheese over top.
Bake for 30-35 minutes.
Let cool for a few minutes and serve with sour cream.