Step 1

Whisk together cornmeal, cake mix, baking powder, salt, and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in another bowl and mix well. Add to the cornmeal mixture and gently stir – there should be no lumps, but do not over mix. Fold in the miracle whip and canned corn.

Step 2

Let rest, covered, in the refrigerator for 30 minutes or overnight.

Step 3

When ready to bake, preheat the oven to 400˚F. Line cupcake pan with liners. Scoop the batter into the cupcake liners, filling about 2/3 full.

Step 4

Bake for 15-20 minutes or until a cake tester comes out clean and the top is golden brown.