Preheat the oven to 350 degrees F (180 degrees C).
Slice each Jalapeño Pepper (12) down the center and carefully remove all of the seeds and veins. Set aside.
In a medium bowl, mix the Cornbread Mix (1 box) according to the box instructions, then add in Canned Corn (1 cup) and Shredded Cheddar Cheese (1 1/2 cup).
Fill each pepper with batter- be careful not to overfill!
Sprinkle the remaining cheese on top.
Place the peppers on a baking sheet and bake for 15-20 minutes, or until the cornbread is firm and cooked through. They will be puffed and cheesy!
Let cool and enjoy!