Preheat the oven to 450° F. Lightly grease a 24-cup mini muffin pan with the softened butter.
In a medium-sized bowl, whisk together the cornmeal, flour, baking powder and salt. Add the shredded cheese and whisk into the mixture.
In a small bowl whisk together the eggs, milk, melted butter and jalapeño. Fold the wet ingredients into the dry mixture until just combined.
Evenly distribute the mixture among the 24 muffin cups. It's about a tablespoon per cup. Place into oven and bake until they are firm to the touch and golden brown around the edges, about 10 minutes.