Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we're left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.)
In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.
In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeño peppers and add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2 inches). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.