MEXICAN CORNBREAD (Adapted from Thecrumbykitchen)

These cornbread muffins were so good!  The heat from the fresh jalapeño slices is offset by the surprise bonus of cream cheese in the MIDDLE of each muffin!

1 cup cornmeal

1/3 cup sugar
1/2 cup unsalted butter melted
2 large eggs
3/4 cup all-purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
15 oz can creamed corn 
1 cup sour cream
1 cup cheddar cheese shredded
1 jalapeno pepper seeded and diced, plus slices for garnish
4 oz cream cheese

Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.
In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.
Add flour, baking powder, and salt; stir until thickened and combined.
Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.
Fill each muffin tin ¾ full; add 1 TBSP of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno slice.
Bake 16-19 minutes, or until a toothpick inserted comes out clean.
Serve as a side with a savory dinner, or enjoy with a drizzle of honey.