1 (8 1/2 oz.) pkg. corn bread/muffin mix
1 egg
1/3 c. milk
3/4 c. salsa
1 (8 3/4 oz.) can whole kernel corn, drained
1/2 c. Mexican cheese blend or Cheddar cheese
1/2 c. sour cream
3 bacon strips, cooked and crumbled
2 tbsp. chopped seeded jalapeno peppers

In a bowl, combine corn bread mix, egg and milk until just blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno peppers. Fill greased or paper lined muffin cups 3/4 full.

Bake at 400°F for 15 to 20 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve warm.

Yields 1 dozen.