Preheat about 3 inches of canola oil in a pot until it reaches 370ºF. In a large mixing bowl, combine cornbread mix, eggs, milk, onion, and jalapeño and mix well. You should have a large dense ball. Using a tablespoon measure, scoop out some dough and with moistened hands roll into a ball. Working in batches, fry the balls until golden brown (about 2 minutes per side) and transfer to a paper towel to drain.

Do this while the hush puppies are frying. Over medium heat bring the milk and stout to a simmer. Whisk in the mustard and the Worcestershire and simmer for 5 minutes. By the handful, add the cheese in batches. Whisk to incorporate before adding the next batch. Season with salt and pepper to taste.