In a medium bowl, combine Pamela's Cornbread & Muffin Mix, sugar, scallions, and chipotle peppers. In a measuring cup with spout combine honey, eggs, and milk. Pour egg mixture into bowl with dry ingredients, stirring gently with a fork until thoroughly combined. Mixture should have the consistency of thick hummus. If too thick, add a splash of milk. If too thin, add a sprinkle of Cornbread & Muffin Mix.

Fill heavy small saucepan with approximately 2 inches canola oil. Set over medium high heat, and heat to 315°. Using a mini ice cream scoop, and working in batches of 4, scoop small balls of cornmeal batter into hot oil. Turn occasionally using a metal slotted spoon, and cook until evenly golden-brown, about 2-3 minutes. Remove onto a paper-towel lined plate and sprinkle with salt. Repeat with remaining batter, making sure the oil temperature stays around 315 to 325°.

Combine 2 tablespoons softened butter and 2 tablespoons honey for a dipping sauce and serve immediately with prepared hush puppies.

Chef's Note: Deep frying at home doesn't have to be a major production - I literally made these in my tiniest sauce pan with about 1 cup of oil.

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