Preheat the oven to 385℉
In a mixing bowl, combine cornbread mix, eggs, and milk until mostly smooth.
2 8.5 oz boxes Jiffy Cornbread mix, 2 large eggs, ⅔ cup milk
Add in 1½ cups of shredded cheddar, chopped bacon, and green onions. Mix until all well combined.
3 cups shredded cheddar, 8 strips cooked bacon, ⅓ cup chopped green onions
Spray a 12 muffin pan with nonstick cooking/baking spray, and fill each cup about ⅔ of the way full with muffin batter.
Meanwhile, cut off the tops of each jalapeño. There should be about 1¼-1½ inch of the bottom of the jalapeño left. Use a small spoon or teaspoon to hollow out each jalapeño bottom, scooping out the seeds and inner membrane.
12 small jalapeños
In each muffin cup, place a hollowed out jalapeño, open side facing up, into the center of each cup of batter.
6 oz cream cheese
To a piping bag or ziplock bag, add in the softened cream cheese and cut a ½ inch hole at the tip.
6 oz cream cheese
Pipe the softened cream cheese into the center of each jalapeño, filling it completely. It is okay if the cream cheese comes out the top or gets into the cornbread batter.
Take a generous amount of the remaining shredded cheddar, about 2-3tbsp, and pack it on top of each muffin cup, covering the cream cheese and batter.
3 cups shredded cheddar
Bake for 17-20 minutes for small muffin cups, 25-28 minutes for larger ones, for until the cheese if golden brown on top and a fork or toothpick comes out clean after being inserted (be sure to look for wet batter on the fork, ignoring the cream cheese).
Remove from oven and allow to cool 5 minutes before transferring to a wire rack. Serve warm or cool completely and store in an airtight container in the fridge for up to one week.
