• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 cup buttermilk
• 2 tablespoons Cholula Green Pepper Hot Sauce
• 1 (8.5-ounce) can cream-style corn

DIRECTIONS:

1. Preheat oven to 400 degrees F. Grease or line 12 muffin cups. In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda to combine.
2. In the workbowl of an electric mixer, cream together butter and sugar until light and fluffy, about 4-5 minutes. Add honey and eggs and beat for an additional 2-3 minutes. Add dry ingredients and mix until just combined. Stir in buttermilk, hot sauce, and corn. Pour or spoon 1/3 cup batter into each prepared muffin cup.
3. Bake in preheated oven for 15 to 18 minutes, or until a toothpick inserted into center of a muffin comes out clean.