Ingredients

• Canola oil cooking spray
• 1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
• 1 1/4 cups buttermilk
• 1 (4-ounce) can diced green chiles
• 1 (11-ounce) can Mexi-corn
• 2 teaspoons fajita seasoning
• 1/2 cup shredded Cheddar
• 2 sticks unsalted butter, softened
• 1 tablespoon honey
• 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
• 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

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Instructions

1. Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
2. In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
3. Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
4. NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.