Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
Pour equal amounts of mixture into each muffin cup.
Bake in preheated oven for 16 to 18 minutes.
In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
To serve, spread warm muffin with Cherry Pecan Spread.
Recipe courtesy of Sandra Lee, 2007