Preheat oven to 425 degrees. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Use a wooden spoon to dig a little hole in the center to make a well.

Crack the eggs into the well and stir lightly, then add the buttermilk and milk. Stir everything together quickly until almost combined, add the melted butter and stir until just combined. Reserve a small amount each of the bacon, cheese and jalapeño for garnish (if desired) and quickly fold in the rest.

Coat a mini muffin tin with nonstick spray and evenly divide the batter among the cups. Top each mini muffin with a little bit of the reserved bacon, cheese and jalapeño. Bake for 12 minutes, until the tops are lightly golden brown and the edges just start to pull away from the sides of the muffin tin.

Allow to cool in the pan for about 5 minutes, and serve!