3jalapeno pepperssliced thinly (you’ll need about 48 slices)
Preheat oven to 375 degrees and lightly oil mini muffin pans.
Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, garlic, chili powder and salt in a large bowl. Stir in the buttermilk, melted butter, oil and eggs. Stir until you have a slightly lumpy batter.
Stir in the corn, then spoon the batter mixture into mini muffin tins until each ¾ full.
Next, scoop a small piece of cream cheese down into the center of each muffin batter. Use a spoon to cover it up.