Preheat oven:

Heat the oven to 375°F (190°C).

Prepare muffin pan:

Butter a 12-cup muffin pan or line cups with paper liners.

Whisk dry ingredients:

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda; whisk thoroughly.

Combine wet ingredients:

In another bowl, whisk buttermilk, eggs, melted butter, and honey until uniform.

Mix wet into dry:

Add the wet mixture to the dry mixture gradually, stirring gently just until moistened. Do not overmix; batter should be slightly lumpy.

Fill muffin cups:

Portion the batter into the prepared cups, filling each about two-thirds full.

Bake muffins:

Bake for 15–18 minutes, until a toothpick inserted in the center emerges clean.

Cool in pan:

Take the pan from the oven and let muffins rest in the tin for 5 minutes, then move to a wire rack to cool fully if not serving right away.

Serve warm:

Present warm with butter, alongside a Cracker Barrel-style meal.