Preheat and Prep: Begin by heating the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners then lightly grease them. This helps the muffins lift cleanly with golden sides.
Mix Dry Ingredients: Add corn meal, flour, sugar, baking powder, and salt into a large bowl. Stir until everything blends evenly. This step spreads the leavening so each muffin rises the same.
Combine Wet Ingredients: In another bowl, whisk milk, egg, melted butter, and honey until smooth. The mixture should look glossy and well blended.
Bring Batter Together: Pour the wet mixture into the dry ingredients. Stir gently until no dry pockets remain. The batter should look thick yet spoonable. Avoid over mixing to keep muffins tender.
Fill the Muffin Tin: Scoop batter into each cup until about three quarters full. This gives space for a nice rise without spilling over.
Bake Until Golden: Place the tin in the oven and bake for fifteen to eighteen minutes. The tops should look golden and spring back when lightly touched.
Cool Slightly: Let the muffins rest in the pan for five minutes. Transfer them to a rack so steam escapes and the bottoms stay firm.
