Preheat your oven to 400°F (200°C) and grease a mini muffin tin or use silicone molds.

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

In a separate bowl, whisk together the buttermilk, eggs, and melted unsalted butter until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.

Gently fold in the sweet corn kernels and shredded cheddar cheese until evenly distributed.

Fill each greased muffin cup about two-thirds full with the batter.

Bake for 12–15 minutes until golden brown and a toothpick comes out clean.

Mix softened butter with honey until creamy to create the honey butter.

Cool the poppers in the tin for a few minutes before removing and drizzle with the honey butter.

Garnish with fresh chives or parsley and serve warm.