Step 1: Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line it with mini muffin liners.
Step 2: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon salt until well combined.
Step 3: In a separate bowl, combine the buttermilk, 1/4 cup melted butter, and eggs. Whisk until the mixture is smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix. Gently fold in the corn kernels.
Step 5: Spoon the cornbread batter into the prepared mini muffin tin, filling each cup about two-thirds full.
Step 6: Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: While the poppers are baking, prepare the honey butter. In a small bowl, combine the 1/2 cup softened butter, honey, optional cinnamon, and a pinch of salt. Mix until thoroughly blended and creamy.
Step 8: Allow the cornbread poppers to cool for a few minutes in the tin before carefully removing them. Drizzle or spread the homemade honey butter generously over the warm poppers before serving immediately.