Preheat the oven to 375°F, and line a muffin tin with muffin liners. Spray the paper liners with baking spray to ensure nothing sticks. In a medium bowl, combine flour, cornmeal, salt, and baking powder. Whisk to combine and set aside.
In a large bowl (a separate bowl) combine milk, honey, melted butter, and eggs. Whisk to combine.
Combine the wet and dry ingredients using a rubber spatula to form the batter. Once completely mixed, stop mixing to ensure you don't overwork the batter. Fill lined muffin tins with batter, filling each liner about ⅔ of the way full. Bake for 13-15 minutes, until the tops of the muffins are golden brown.
Allow muffins to cool in the tin for about 5 minutes, then transfer to a cooling rack to finish cooling. Enjoy with whipped honey butter and more honey. Enjoy!
Store in an airtight container at room temperature for up to 3 days, before transferring to the fridge for another 2-3 days. You can also store in the freezer in a freezer-safe bag for up to 6 months. Thaw on the counter.