1 lg. egg
1/2 c. milk
1/4 lb. butter (1 stick), melted and cooled
1 (8 1/2 oz.) can creamed corn
1 c. all-purpose flour
1 c. yellow cornmeal
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
2 to 3 dashes Tabasco sauce
3 tbsp. diced green chilies, optional

To make muffins, preheat oven to 425 degrees. Grease 36 - 1 1/2 inch miniature muffin tins. Whisk egg, milk, butter and corn in medium bowl. Stir in flour, cornmeal, sugar, baking powder, salt, Tabasco and chilies, if using. Batter will be lumpy. Spoon into muffin cups, filling them almost to the top. Bake for 15 to 20 minutes or until tops are golden and cake tester inserted in center comes out clean. Immediately remove from tins and cool to room temperature. Serve with Honey Butter.

1/4 lb. unsalted butter, room temperature
1/4 c. honey

Place butter in small bowl and mix until light and creamy. Add honey and whip until fluffy. Store in refrigerator. Bring to room temperature before serving.