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Ingredients
- 2 ounces cream cheese
- 1 box Jiffy cornbread mix
- 1/3 cup milk
- 1 egg
- 2 hot dogs, diced
- 1 jalapeo, diced
- Nonstick cooking spray
Yield
Serves: 24 each
Preparation
Preheat oven to 375F.
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, jalapeo 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.