Yield: 5 dozen mini muffins
Vegetable cooking spray
3 large eggs, beaten
1 can (15 ounces) cream style corn
1/4 cup butter
1 cup chopped onion
1 cup milk
2 cups self-rising yellow corn meal mix
1 cup self-rising flour
2 cups shredded sharp Cheddar cheese
1 can (4 ounces) diced green chilies
2 tablespoons seeded chopped fresh jalapeno pepper
Preheat oven to 400 F. Spray mini muffin tins with vegetable cooking spray; set aside. Combine eggs and corn in large bowl. Microwave butter and onion in small microwavable bowl on HIGH 1 to 2 minutes or until onion is crisp-tender. Stir into egg mixture. Add milk, corn meal, flour, cheese, chilies and jalapeno pepper; stir until well blended. Fill prepared muffin tins to the top.
Bake 15 to 18 minutes or until lightly browned. Let stand 5 minutes before removing from pans.
Continue baking remaining batter. Serve warm.