Cornbread Cupcakes with Maple Butter Topping

Name: Cornbread Cupcakes with Maple Butter Topping
Yield: 10
Ingredients: 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix; 2 tablespoons butter, melted; 1/2 cup canned Green Giant™ cream-style sweet corn; 1/4 cup canned Old El Paso™ chopped green chiles, drained; 1 egg; 1/2 cup shredded Monterey Jack cheese (2 oz); 1/4 cup butter, softened; 1 1/2 tablespoons real maple syrup; 2 1/2 teaspoons coarse (kosher or sea) salt

Cornbread Cupcakes with Maple Butter Topping was pinched from <a href="http://www.tablespoon.com/recipes/cornbread-cupcakes-with-maple-butter-topping/fad836f8-bcb9-47b1-8f3e-a51f3c076ca2" target="_blank">www.tablespoon.com.</a>

"These flavorful cornbread cupcakes are topped with maple butter. Yum!..."

INGREDIENTS

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1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

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2 tablespoons butter, melted

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1/2 cup canned Green Giant™ cream-style sweet corn

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1/4 cup canned Old El Paso™ chopped green chiles, drained

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1 egg

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1/2 cup shredded Monterey Jack cheese (2 oz)

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1/4 cup butter, softened

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1 1/2 tablespoons real maple syrup

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2 1/2 teaspoons coarse (kosher or sea) salt

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