To make cornbread cupcakes

1. Use 2 boxes of Jiffy cornbread muffin mix, along with 2 eggs and 2/3 cup of whole milk. Mix together to incorporate well. 
2. Carefully scoop batter into a lined muffin pan. Fill muffin cups 2/3 full. 
3. Bake cornbread at 400°F for 15-20 minutes until they are golden brown and cooked all the way through. 

To make mashed potatoes 

1. Wash and peel your potatoes, then quarter them. 
2. Bring a large pot of water to a boil and place potatoes carefully in. 
3. Cook potatoes for 20-30 minutes until they are fork tender and can easily be mashed. 
4. Strain the water from the potatoes and leave them in the same pot you cooked them in. 
5. Into the pot add 2/3 cup whole milk, 1/2 stick of butter, 1/2 cup of sour cream, and 1 teaspoon each of salt, pepper, and. garlic powder. Mash or mix potatoes well until all ingredients are combined and you have a smooth consistency. 

To make the topping

1. Dice a half pound of bacon and fry on medium high heat until crispy. Drain grease. 
2. If using block cheese, shred with a grater. 
3. Chop chives for garnish. 
4. Place mashed potatoes in a piping bag with a star tip. 

Assembling the cornbread cupcakes with mashed potatoes 

1. Remove cornbread cupcakes from muffin pan. 
2. Pipe mashed potatoes on top to resemble a cupcake. 
3. Top with crumbled bacon, shredded cheese, and chives. 
4. You can also take a torch to the tops to melt the cheese and give the potatoes a little crust on the outside.