Preheat 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 hot dogs, jalapeño and cream cheese.
Spray a mini muffin tin with nonstick cooking spray then divide the cornbread mixture equally into the muffin cups. Bake 15-20 minutes.