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.
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