Pre heat oven at 180°C or 356°F and brush muffin pans with butter or baking spray.
In a large mixing bowl, mix and blend together dry ingredients like flour, salt, baking powder, and cornmeal. Set aside.
1/4 teaspoon salt, 1 1/2 cup all purpose flour, 1/2 tsp baking powder, 3/4 cup cornmeal
In another large bowl, tip in milk, honey, melted butter, sugar, eggs. Whisk until fully incorporated. Scrape down the sides of the bowl as needed.
1/2 cup butter, 2/3 cup sugar, 1/4 cup honey, 1/2 cup milk, 2 eggs
Pour the wet ingredients mixture into the flour mixture. Whisk until incorporated or beat in medium speed if using a hand mixer.
Save 1/4 cup of corn kernels and tip in the rest into the batter. Gently fold in corn kernels until evenly distributed.
1 can corn kernels
Scoop 1-2 tablespoon of batter into prepared 12-hole muffin pan or until the mold is 3/4 full.
Bake at 180°C/356° Fahrenheit oven for 20-25 minutes or until toothpick inserted comes out clean.
Remove from oven and when cool to touch, release muffins from pan. Transfer in a cooling rack to completely cool. Serve and enjoy. Bon appetit!