Preheat oven to 400 F
Spray a doughnut baking tin thoroughly with non-stick cooking spray
Pour contents of corn muffin mix into a large bowl and prepare according to package instructions. Add in 3/4 cup shredded cheddar cheese and stir
Dice jalapenos and sprinkle them (along with the bacon bits) generously inside each doughnut well,
Transfer corn muffin batter into a seal-able plastic bag and snip a corner off to create a piping bag
Pipe the corn muffin mixture into each doughnut well and bake for 15-17 minutes
Remove from oven and allow to cool for several minutes before removing from tin
For Cheese Sauce:
In a medium sauce pan, melt butter and add in milk and jalapeno juice
Slowly whisk in flour to thicken sauce, making sure no lumps of flour are lingering
Slowly add in the cheeses and diced jalapeno slices and stir until smooth. Sauce will continue to thicken as it sits.
Drizzle over top of each doughnut and serve immediately
Yields 6 doughnuts, This recipe can easily be doubled to feed a larger crowd!