Preheat your oven to 400°F (200°C) and grease a mini muffin pan to prevent sticking.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until well mixed.

In another bowl, whisk together the milk, vegetable oil, eggs, honey, and melted butter until smooth.

Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.

Spoon the cornbread batter into the prepared mini muffin tin, filling each cup about 3/4 full.

Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until tops are golden brown and a toothpick inserted comes out clean.

Allow the poppers to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm drizzled with additional honey butter if desired.