Mini Muffin Corn Dog Poppers

Ingredients

2 ounces cream cheese
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 hot dogs, diced
1 jalapeño, diced
Nonstick cooking spray

Directions

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.