• Adjust oven rack to middle position and heat over to 400°. Grease 12-cup muffin tin.
• Whisk flour, corn meal, baking powder, salt, sugar, and chili powder together in large bowl. Stir in cheddar, corn jalapeno and cilantro, breaking up any clumps, until coated with flour. In separate bowl, whisk milk, sour cream, honey, melted butter and egg together until smooth.
• Gently fold milk mixture into flour mixture with rubber spatula until just combined. Batter will be heavy and thick; do not over mix.
• Using greased ⅓ cup measure, portion batter into prepared muffin cups. Sprinkle Parmesan over top of muffins. Bake until golden brown and toothpick inserted into center comes out clean. 20-22 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.

Jalapeno Butter

• 1 Stick unsalted butter, softened
• 1 fresh jalapeño, finely chopped, including seeds.
• Stir together, butter, jalapeño and ¼ teaspoon salt. Serve with muffins