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In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400° F.
Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.
Mix together the butter and honey in a bowl. Brush the warm buns with the butter if desired and serve.