Ingredients
  • 2 ounces cream cheese
  • 1 box Jiffy cornbread mix
  • 1/3 cup milk
  • 1 egg
  • 2 hot dogs, diced
  • 1 jalapeo, diced
  • Nonstick cooking spray
Yield
Serves: 24 each
Preparation

Preheat oven to 375F.

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, jalapeo 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.