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For the Muffins:
Preheat oven to 400F.
Combine the flour, cornmeal, honey and baking powder in a large bowl.
In a small bowl, combine the egg, milk, butter and corn.
Beat well to blend.
Add the egg mixture to the flour mixture, stirring just enough to blend.
Do not beat.
Fill the muffin tins, and bake 20-25 minutes, until golden brown.
If you are using the honeycomb pan you will need to double the recipe. If you do not want to double it, you can just scoop the batter into the center of the pan and spread out from there. The batter is thick and will stay in place.
Cool pan on a rack for a few minutes, then turn muffins out onto a rack and finish cooling.
For the Honey Butter:
Place butter into a stand mixer and using the whisk attachment and beat at low speed.Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes.
Remove butter from bowl and spoon onto parchment paper or plastic wrap.
Roll into a log and refrigerate for 2 hours.