Southwest corn breadCombine 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy) and 1/2 teaspoon ground cumin in a medium bowl. Combine 1/3 cup 2% reduced-fat milk, 2 tablespoons finely chopped seeded jalapeño pepper, and 1 large egg, stirring with a whisk. Add milk mixture to muffin mix mixture; stir in 1/2 cup reduced-fat shredded Mexican-blend cheese. Spoon into an 8-inch square baking pan. Bake at 400º for 25 minutes or until a wooden pick inserted in center comes out clean.