Instructions: 1. Preheat oven to 425. Lightly coat 12 cast-iron corn stock molds (or 6 standard muffin tins) with cooking spray.

2. Combine cormeal, flour, salt, sugar & baking powder in a large bowl.

Whisk together milk, eggs & butter in a small bowl, then add to dry ingredients, stiriing just until smooth. Stir in jalapenos.

3. Spoon batter into molds and bake until golden, about 15-20 mins. Serve warm.

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