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Preheat oven to 350 degrees and grease a muffin tin.
In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl mix together butter, oil, milk, and eggs.
Add wet ingredients to dry ingredients and mix until just combined.
Fill muffin tin cavities ½-⅔ full.
Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
Allow to cool for about 5 minutes before gently removing muffins from tin.
Use an electric hand mixer to whip honey and butter together for 2 minutes until light and creamy. Serve with warm corn muffins.