Add the corn muffin mix and granulated sugar to a bowl and mix.

Add the milk, melted butter, and egg, and stir until just combined.

Fold in the corn, cheese, and jalapeño pieces.

Preheat your waffle iron and grease it with cooking spray.

Cook waffles until you run out of batter, resulting in six waffles. Sprinkle more cheese on top of the waffles before closing the iron for color.

For muffins, preheat the oven to 400F (200C). Grease or line your muffin tins.

Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired.

Bake for 15-20 minutes, until the muffins are golden brown.

Let waffles cool on a wire rack or sheet pan before storing.