Preheat the oven to 350°F. Butter or spray a 12-cup muffin pan with nonstick spray or line with paper liners.
In a large measuring cup or small bowl, whisk together milk, honey, and eggs.
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt. Add in the milk mixture and stir just until combined. Stir in the melted butter, being careful not to overmix.
Pour batter into muffin pan, about 3/4 way full. Bake 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack slightly before serving.
Best served warm with a little butter and honey, if desired, on top.
To freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1-2 months.
Thawing: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen).
Reheating: Re-wrap in aluminium foil and place in oven at 350°F until warmed throughout.