Preheat the oven to 400 degrees Fahrenheit.

In a bowl, combine the egg, milk, and vegetable oil and whisk thoroughly.

In a separate large bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Mix thoroughly.

Pour the egg mixture from first bowl slowly into second bowl and stir until the mix is completely moist.

Add the jalapeño peppers and the corn to the mix. Stir until the chilies and the corn are evenly dispersed.

Spoon the mixture into lightly greased muffin cups and bake for 20 minutes.

Remove from heat and let the muffins cool for 5 minutes.

Remove muffins from the pan and serve.