Jalapeño Cheddar Cornbread Muffins

I love a cold rainy day with a big bowl of chili!  But no chili is complete without cornbread to crumble on top.  This recipe is an adaptation of our corn pudding recipe made into the perfect spicy yet sweet cornbread muffins.  

Ingredients:
2 boxes Jiffy cornbread mix
2 eggs
2/3 cup milk
1/2 of a can of creamed corn
1 cup shredded cheddar or Mexican cheese blend

1/2 of a 4oz can diced jalapeños (more if you like it spicy!) 

Preparation:
Preheat oven to 400.
Mix all ingredients together.
Spray (or line) 12 muffin cups with baking spray.
Use an ice cream scoop to scoop equal amounts of mixture into the 12 muffin cups.
Bake for 15 minutes.
Once done, remove muffins from pan to cool.