Preheat the oven to 350°F. Spray a 12 well muffin tin with non-stick cooking spray. You can line the wells with muffin liners as well, but greasing the tins ensures a crispy exterior.
In a small bowl, whisk the melted butter, honey, eggs, sour cream and buttermilk together until combined.
In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
Pour the wet ingredients into the dry, then stir gently until JUST combined. Stir in the corn kernels until mixed though.
Divide the batter evenly between the prepared muffin wells.
Bake in the preheated oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
Remove from the oven. Let the pan cool for 5 minutes, then turn out the muffins onto a plate. Serve warm for the best texture.
Notes
Adjust the sugar in this recipe to your personal tastes. I like a good sweet cornbread!