In a small saucepan, combine milk, water and vegetable oil. Heat over medium heat until temperature reaches between 105°F and 115°F. Transfer to large bowl and sprinkle with yeast; let sit for 3 minutes, or until foamy.
Sift flour, cornmeal, whole-wheat flour, salt, cumin and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms.
Add Monterey Jack cheese, cilantro and jalapeņos; stir until well mixed. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 30 minutes.
Preheat oven to 375°F. Dust a baking sheet with cornmeal or flour.
Divide dough into 2 equal portions and shape into round loaves. Place loaves on prepared baking sheet and cover. Let rise in a warm place for 25 minutes.
Bake for 18 to 20 minutes, or until golden brown and a paring knife or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve.