Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
Fold in the chopped vegetables and shredded cheese.
Either serve warm or allow to cool and place in a large resealable freezer bag. Remove the excess air and seal before freezing.
If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate.
*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.