Preheat oven 350° and spray a large 6 count cupcake pan with a non stick spray. Set aside.

In a medium mixing bowl, add corn bread mix.

In a small mixing bowl, stir sour cream, water, egg, onion, jalapeños together.

Pour sour cream mixture into corn bread mix. Stir.

Add 1 ⅔ cup grated cheese, stir.

Spoon into prepared baking dish.

Top with remaining ⅓ cup cheddar cheese.

Bake for approximately 25 minutes or until tooth pick inserted in the center comes out clean.