Preheat your oven to 375°F (190°C) and grease a mini muffin tin.

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Whisk until uniform.

In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.

Pour the wet ingredients into the dry and fold together until no dry flour remains.

Fold in the sweet corn kernels and honey.

Fill muffin cups about ¾ full with batter.

Bake in the preheated oven for 12-15 minutes until golden brown and a toothpick comes out clean.

While baking, whip together honey and softened butter to make honey butter.

Brush baked poppers with melted butter and sprinkle with sea salt.

Allow to cool slightly, then serve warm with honey butter.