Preheat your oven to 375°F (190°C).

Grease the mini muffin tin with non-stick spray or line with paper liners.

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

In a separate bowl, whisk together buttermilk, eggs, and melted unsalted butter until fully combined.

Gently pour the wet ingredients into the bowl of dry ingredients and fold together until just combined.

Fold in the sweet corn kernels and honey into the batter.

Fill each muffin tin about three-quarters full with the batter.

Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick comes out clean.

Mix the remaining honey with softened butter in a small bowl until smooth and creamy.

Brush the warm poppers with melted butter and sprinkle with sea salt.

Allow to cool slightly before serving on a platter with honey butter for dipping.