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Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix the milk, melted butter, honey, and egg until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels.
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
In a small bowl, mix together the melted butter and honey until smooth.
Brush the glaze over the warm cornbread poppers right after they come out of the oven.
Serve warm with extra honey butter on the side for dipping or drizzling.