Preheat oven to 400°F. Combine all eggs, buttermilk, butter and chilies in a bowl and whisk until combined. Stir in remaining ingredients (you may need to switch to a wooden spoon) until thoroughly combined. Transfer cornbread mix to a greased 9x11” baking pan. Bake 25-30 minutes. Check for doneness by piercing the center with a wooden toothpick. If the toothpick comes out clean, your cornbread is done. Let sit 5-10 minutes before serving and serve with butter and/or honey butter.