Preheat oven to 375 degrees.
Place butter, jalapeno and corn in a small skillet and cook over low heat for three to four minutes. Let cool.
In one mixing bowl, combine flour, cornmeal, baking soda, baking powder, salt pepper, cheddar cheese and mix well.
In another mixing bowl, combine Butter, corn, jalapeños, eggs and hot sauce and mix well. Add dry ingredients to wet ingredients and fold the mixture until just combined. Do not over work the batter.
Spray muffin tins with non-stick spray and fill 2/3 full with batter. Bake 14-17 minutes to golden brown.
Yield: 18-24 muffins