Preheat the oven to 350 F. Spray a muffin tin with nonstick spray.

In a large mixing bowl, sift together the all-purpose flour, corn meal, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, stir together the egg, milk, and oil (or butter) until well combined. (I prefer to use canola oil here because when using butter the muffins are more dense when they have cooled to room temperature. Canola oil doesn't solidify, thereby maintaining a moist texture. But if you plan to eat all of these right away, and prefer the taste of the butter, by all means, use it!)

Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Fold in jalapeños, cheese, corn, and bacon.

Divide the batter evenly between the 12 muffin cups. I like to use a ¼ cup ice cream scoop for easy batter plopping. Sprinkle about a teaspoon of everything seasoning on top of each muffin.

Bake at 350 F for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. These can be eaten just as is or with a schmear of butter. I like to use my own corn butter, which is crazy delicious! I'll share that with you in a future post. Try not to eat them all at once. It will be difficult. Be strong.