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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, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, honey, and egg until smooth.
Pour the wet ingredients into the dry ingredients and stir gently 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, whisk together the melted butter and honey until smooth and fully combined.
Brush the glaze generously over the warm cornbread poppers as soon as they come out of the oven.
Serve the cornbread poppers warm with extra honey butter on the side for dipping or drizzling.