Cheesy Cornbread Muffins

Preheat oven to 375ºF. Line a 12-count muffin pan with paper liners or coat with nonstick cooking spray. Set aside.

In a large bowl, stir cornbread mix, water, melted butter, mayonnaise, and shredded cheese until combined.

Spoon batter into muffin tins, filling 2/3 full. Sprinkle additional cheddar cheese onto tops of batter, followed by the chili lime and cheese topping.

Bake for 16–9 minutes, or until muffins are lightly browned.

While muffins are baking, prepare whipped honey butter. In a medium bowl, beat softened butter with an electric hand mixer for 2–3 minutes, or until light and fluffy. Add vanilla extract, honey, and salt and beat until fully combined. Store in an airtight container and refrigerate until ready to serve.

Serve muffins with whipped honey butter. Enjoy!