Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
Whisk until smooth.
Fold in the chopped vegetables and shredded cheese.
Grease a muffin tin.
Fill each muffin tin halfway.
Bake at 375° for 20 minutes.
Either serve warm or allow to cool (for best results, cool on a cooling rack) and place in a large resealable freezer bag. Remove the excess air and seal before freezing.
Reheating Instructions:
Thaw.
If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate.
Microwave until warm.
Notes
If you prefer things less spicy, remove the seeds and membrane of the jalapeño or to make these kid-friendly, omit the jalapeño altogether.