Preheat oven to 350 °F (175 °C). Spray a 24‑cup mini muffin tin or line with paper liners.

In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.

In a separate medium bowl whisk the eggs, melted cooled butter, milk, and honey until well combined.

Pour the wet mixture into the dry ingredients, stirring gently by hand just until combined — avoid overmixing.

Fill each muffin cup nearly to the top (for beautifully domed tops).

Bake 12–14 minutes, until muffin tops puff up, crack slightly, and edges turn golden. A toothpick inserted should come out clean.

Let cool in the pan briefly, then transfer to a rack. Serve warm or at room temperature.