Preheat oven to 400℉.
Grease mini muffin tins.
In a large bowl, cream together butter and sugar.
Beat in honey and eggs, until fully blended.
Stir in flour, cornmeal, baking powder, and salt, until just incorporated.
Add in the milk and stir well.
Fold in corn (and jalapenos, if using)
Fill 30 mini muffin cups with 1 tablespoon of batter each
Bake in preheated oven for 20-22 minutes or until baked through and edges are browned.
Cool in pan for 3-5 minutes before serving.
Store leftovers in an air-tight container.
