Make the corn muffin exactly as the package says

Next add in Heath Riles Honey Rub, as much as you wish

I added in approximately 2 tablespoons

Then you will line a muffin tin with cup cake liners

And set all of this to the side

Slice your links of sausage into one inch round sized pieces and brown both sides on a cast iron skillet, medium heat

The last 2 minutes, top with Heath Riles Brown Sugar Honey habanero glaze

Set to the side so it can cool to touch

Next, take your cornbread mix and what a spoon add a little bit to the bottom of each cupcake filler

Next, add your cold link sausage, then top with the sliced sharp cheddar cheese, and fill the top with remaining cornbread mix mixture

Bake between 20 and 22 minutes at 400°