Preheat oven to 400°F (204°C) and liberally grease a 24-well mini muffin pan.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until homogenous.

In a separate medium bowl, whisk the milk, egg, and 0.25 cup of melted butter until combined.

Create a well in the dry ingredients and pour in the wet mixture, folding gently until no large dry pockets remain.

Divide the batter evenly among the mini muffin wells, filling each approximately three-quarters full.

Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center returns clean.

While the poppers bake, whisk together the honey and the 2 tablespoons of melted butter in a small bowl.

Remove the pan from the oven and immediately brush the tops of the warm cornbread poppers with the honey butter glaze.

Allow to cool in the pan for 5 minutes before transferring to a wire rack or serving platter.