Makes 24 mini muffins
Pre-heat the oven to 375ºF.
Put the cream cheese into the freezer for about 5 minutes to chill. Cut into cubes.
In a mixing bowl, combine the cornbread mix, milk and eggs. Fold in the hot dogs, jalapeño and chilled cubed cream cheese.
Spray a mini muffin tin with nonstick cooking spray, then divide the cornbread mixture equally into the muffin cups. Bake for 15-20 minutes.
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