Preheat the oven

• Preheat the oven to 400 °F.

Combine the dry ingredients

• Sift the flour into a large mixing bowl.
• Add the cornmeal, sugar, baking powder and salt.
• Whisk everything together until well combined.

Mix the wet ingredients

• In a separate bowl, lightly beat the eggs.
• Add the buttermilk, melted and cooled butter and sour cream.
• Mix well until fully combined.

Fold the batter together

• Create a well in the center of the dry ingredients.
• Pour the wet ingredients into the well.
• Fold until the dry ingredients are no longer visible, without over mixing.

Rest the batter

• Let the batter rest before filling the pan.

Make the honey butter

• Combine the softened butter and honey in a small bowl.
• Mix together well.

Fill the muffin pan

• Lightly coat a 12-cup muffin pan with non-stick cooking spray.
• Fill each cup with batter.
• Tap the pan against the counter a few times to even out the batter.

Bake the muffins

• Bake until the muffins are fully cooked and golden brown.
• A toothpick inserted in the center should come out clean.

Brush with honey butter and serve

• Immediately brush the honey butter over each muffin.
• Let the muffins cool before serving warm.