Step 1

Preheat the oven to 400 degrees. Grease a 12-count muffin tin with cooking spray or butter. Pour the cornbread mix into a medium-sized bowl and set aside.

Step 2

In a separate bowl, add the milk, sour cream, melted butter (it should be lukewarm), sugar, honey, and egg. Stir until combined.

Step 3

Pour the wet mixture into the dry cornbread mix and stir until the batter is just combined (no dry patches). If using, gently fold the canned green chiles (or any other mix-ins) into the batter.

Step 4

Fill 6 of the muffin tins with all the batter (it'll reach almost to the top of each tin). Bake for 15 minutes, or until a wooden toothpick stuck in the center of a muffin comes out clean.

Step 5

Transfer the muffins to a wire rack or plate to cool for 5-10 minutes. To serve, cut the muffins in half while warm, and slather both sides with softened butter. If you like it extra sweet, drizzle the muffins with a bit of honey.

Step 6

Store any leftovers in a tightly sealed container at room temperature and consume within 2-3 days for the best texture.