Preheat your oven to 400°F (200°C) and grease a mini muffin tin with melted butter.

In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well blended.

In another bowl, mix buttermilk, eggs, melted butter, and honey until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined.

Fold in corn kernels and jalapeños if using.

Fill each cup of the muffin tin ¾ full with the batter.

Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.

Let the poppers cool in the tin for 5-10 minutes before transferring to a wire rack.

Mix together softened butter and honey for the honey butter topping.

Drizzle the honey butter over the warm cornbread poppers and serve immediately.