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Heat oven to 350°F and grease pans thoroughly
Brown the butter and set aside to cool
In a medium bowl, combine all dry ingredients (cornmeal, flour, sugar, baking powder, baking soda, and kosher salt)
In another medium bowl, whisk together wet ingredients (eggs, buttermilk, brown butter, neutral oil, honey, and vanilla)
Fold wet ingredients into the dry bowl just until combined
Fill mini loaf pans ⅔–¾ full and sprinkle with turbinado sugar (should fill 6 mini loaf pans)
Bake for 32–38 minutes until golden and set
Cool for 10–15 minutes and turn out of pans
Brush warm loaves with honey butter glaze and finish with flaky salt