In a large bowl mix the cornmeal, flour, baking powder, sugar, and salt.
In a medium-sized bowl, whisk together the milk, eggs, butter, and honey.
Add the wet ingredients to the dry ingredients and stir until just mixed. Gently fold in the corn.
Lightly spray the muffin tins with nonstick cooking spray. Skip this step is using paper liners. Fill the muffin tins ⅔ full with the batter.
Place the muffin tin on a sheet pan and bake in the center rack of the oven. Bake for 15 minutes, until golden and toothpick inserted in the center, comes out clean.
Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes. Otherwise, they will become soggy as it cools.
48 mini cornbread muffins can be made with this recipe. Grease the inside of the muffin tins and fill 2/3 full, about 1 tablespoon of batter. Bake for 6 to 8 minutes, 24 muffins at a time. Cool in the pan for 2 minutes, and then remove.
To make the cornbread muffins less sweet and more savory, reduce the honey to 1/4 cup and sugar to 1/4 cup.