Step 1

Preheat the oven to 400°F. Grease a 12-cup muffin pan or line with paper liners.

Step 2

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the milk, eggs, melted butter, and 1/2 cup honey until smooth.

Step 4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; some small lumps are okay.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Drizzle a little extra honey over the top of each muffin, if desired.

Step 6

Bake for 15-18 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 7

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

Serve the honey cornbread muffins warm or at room temperature, with extra honey and butter if you like. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.