Ingredients
| 2 | jalapeno peppers |
| 1 | (7.4-ounce) package CHI-CHI’S® Sweet Corn Cake Mix |
| 1 | (15-ounce) can creamed-style corn |
| 1 | cup flour |
| ½ | cup melted butter |
| 1 | egg |
| 2 | teaspoons baking powder |
| 1 | cup shredded sharp cheddar cheese |
Directions
Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners.
Slice one jalapeno in half. Remove seeds. Chop. Thinly slice remaining jalapeno crosswise into wheels.
In bowl, combine mix, corn, flour, melted butter, egg and baking powder. Stir until well combined. Stir in chopped jalapeno and cheese.
Divide batter evenly into prepared muffin tin. Top each with a few slices of remaining jalapeno.
Bake 20 to 25 minutes or until golden brown and a tester inserted in center comes out clean.