Bakery-Style Cornbread Muffins

1. Mix dry: Whisk flour, cornmeal, sugar, baking powder, and salt.
2. Mix wet: Whisk eggs, buttermilk (implies milk of choice from ingredients list), oil, cooled butter, and honey.
3. Combine: Gradually mix dry into wet just until combined. Fold in corn.
4. Rest: Cover and refrigerate 30 minutes. When 10 minutes remain, preheat oven to 425°F (220°C).
5. Fill: Line every other cup of a 12-cup muffin pan with 6 liners. Fill each with 6–8 heaping tablespoons (~1/2 cup) batter. Refrigerate remaining batter.
6. Bake: Bake at 425°F (220°C) for 7 minutes. Without opening the oven, reduce to 350°F (175°C) and bake 15–18 minutes, until a toothpick comes out clean. Cool in pan. Return oven to 425°F before baking remaining batter.
7. Honey butter: Microwave butter and honey in short intervals until melted/softened. Stir until smooth and serve with warm muffins.