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Preheat oven to 400°F, and grease a 12-cup mini muffin tin with butter or nonstick spray.
Combine yellow cornmeal, all-purpose flour, baking powder, sugar, and salt in a bowl. Whisk until evenly blended.
Whisk milk, egg, and melted butter in another bowl until smooth and creamy.
Mix wet ingredients into the dry mixture, folding gently until just combined.
Fold in sharp cheddar cheese, chopped jalapeños (if using), and sliced green onions.
Scoop batter into each muffin cup about two-thirds full.
Bake at 400°F for 15–18 minutes, until tops are golden brown.
Cool in the pan for five minutes, then transfer to a rack; serve warm.