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Preheat the oven to 400° F. Prepare a 12-cup muffin pan and place a liner in each well of the pan. Set aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate smaller bowl, whisk together (use the same whisk) the buttermilk, honey, sugar, melted butter, and large eggs until combined well.
Add the wet ingredients into the larger bowl of dry ingredients and stir with a spatula, or a wooden spoon, just until combined and no flour streaks or pockets remain in the batter.
Divide the batter evenly between the 12 muffin cups. Each one should be almost full of batter. * I think it's easiest to use a large cookie scoop or large ice cream scoop to fill the muffin liners with batter. But you can also just use a large spoon.
Bake for 13-15 minutes or until the muffin tops of lightly golden brown and there are cracks on top. * When you gently press on the top of the muffin it should spring back. You can also test it with a toothpick inserted into the top of the muffin, it should come out clean.
Let the muffins sit in the warm pan and cool for about 5-10 minutes before removing them to a serving plate. Serve with butter & honey, or just butter, or try making some honey butter.