• In a large bowl, whisk together the flour, cornmeal, cornstarch, baking powder and salt
• In a large measuring cup or medium bowl, add the buttermilk, sugar, oil, eggs and honey. Whisk the mixture until well combined.
• Pour the wet mixture to the dry mixture and gently mix until just combined. It’s okay if there are lumps, we don’t want to overmix the batter. Cover with plastic wrap and allow the batter to rest for 40 minutes.
• Meanwhile, preheat the oven to 400℉ and grease the muffin pan. I use a little cooking spray and a paper towel to spread the oil into the creases of the muffin tins to be sure the muffins don’t stick.
• To ensure the highest, fluffiest muffins, we’re going to bake this batter in two batches. Using a 12-tin muffin pan, fill up 7 muffin tins. I like to space them out, so nearly every other one and then adding a 7th. Make sure the batter fills each tin to the brim so you get that beautiful dome.
• Turn the oven to 400℉. Transfer the muffin tin to the oven. Bake at this higher temperature for 5 minutes. This will give us an extra lift. After the 5-minute mark, turn the oven down to 350℉. Bake for another 15 minutes, or until a skewer inserted into the center comes out clean.
• Wipe the pan clean, use a bit more cooking spray on the muffin tin, if needed, and repeat steps 5 and 6 with the rest of the batter.
• Serve the corn muffins warm with honey butter glaze.

To make the honey butter:

• In a small pot over low heat, add the butter and honey. Allow the butter to melt gently while stirring the mixture until combined into a glaze. Remove from heat.
• Drizzle the glaze over the muffins and top with flaky sea salt.