Preheat oven to 350 degrees. Spray 12 cup muffin tin with cooking spray OR fill with paper liners.
In a large bowl add in dry ingredients including cornmeal, wheat flour, baking powder, salt. Mix to combine.
Add in wet ingredients into dry ingredients including eggs, milk, oil and honey. Mix to combine. Fold in corn kernels.
Fill muffin cups 3/4 full with cornbread mixture. Bake in preheated oven for 20 minutes. Remove and let cool in muffin cups for 5 minutes. Remove and let cool on wire rack.
Best enjoyed warm! Can be stored in an airtight container for up to 3 days on the counter, 7 days in the fridge or up to 3 months in the freezer.