Mini Corn Bread Muffins

I may try these the next time Chris makes chili.  They make up quick enough that it wouldn't be too hard to whip them up and bake them when I get home from work.

Nonstick cooking spray
1/4 C. butter or margarine, softened
1 tbsp. honey
Dash cayenne pepper or several dashes hot pepper sauce
1/3 C. buttermilk
1 egg, slightly beaten
1 package corn muffin mix
1/2 C. frozen whole kernel corn, thawed
1/2 C. shredded cheddar cheese

Preheat oven to 400 degrees.  Lightly coat 24 muffin cups with cooking spray; set aside.

For butter spread, in a small bowl, stir together butter, honey and cayenne pepper; set aside.

In a medium bowl, stir together buttermilk and egg.  Add muffin mix; stir until just moistened.  Stir in corn and cheese.  Spoon batter into prepared muffin cups; filling 2/3 full.

Bake for 10 to 12 minutes or until golden and a wooden toothpick inserted in centers comes out clean.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups; serve warm with butter spread.