Preheat oven to 400º. Line cupcake pan with paper liners.
In a large mixing bowl; mix together the polenta, rice flour, baking powder, salt and chili powder.
Add the creamed corn, melted butter, honey and egg. Whisk together just until blended.
Divide batter between 12 muffin cups; I like to use a 2 inch scoop for this.
Bake for 20 minutes or until golden and cooked through. While baking, mix together honey and butter for glaze and set aside.
When the muffins come out of the oven brush the tops with honey-butter glaze; using the entire glaze; dividing evenly between the muffins. Remove to a wire rack to cool for 10 minutes.