Cornbread Cupcakes with Maple Butter *

 1 package (6.5 oz) cornbread mix

2 Tbsp butter, melted

1/2 cup canned cream style sweet corn

4 oz chopped green chiles

1 egg

1/2 cup cheddar cheese

Maple Butter:

1/4 cup butter, softened

1 1/2 Tbsp real maple syrup

2 1/2 tsp coarse salt

Heat oven to 400.  Place baking cups in regular size muffin pan (or spray with nonstick cooking spray).  In bowl, stir cornbread mix, 2 Tbsp melted butter, corn, chiles, egg and cheese just until moistened.  Spoon about 3 Tbsp batter into each muffin cup.  Bake 12-15 minutes or until light golden brown.  Immediately remove from pan.  Cool 10 minutes.  Meanwhile, in small bowl, beat softened butter and syrup with fork until well blended.  Spread topping on each cupcake; sprinkle each cupcake with about 1/4 tsp salt.