Preheat oven to 350°
Grease muffin cups or line paper baking cups
Thoroughly mix cornmeal, flour, sugar, baking powder, and salt in a large bowl
Beat eggs and sour cream with a whisk or fork in a small bowl
When smooth, stir jalapeño
Pour over flour mixture.
Fold with a rubber spatula until mixed well; batter will be very stiff.
Scoop batter into muffin cups
Bake 20-25 minutes or until firm to the touch in the center.
Let cool 5 minutes in the pan before turning out onto a rack to cool.