Preheat oven to 400℉. Line a muffin pan with 16 liners and set aside.
In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
Pour the wet ingredients into the bowl with the dry ingredients and stir.
Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
Fill each muffin cup about ¾ full and bake for 18-20 minutes (watch for the tops to turn or until golden).
Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.
Notes
We recommend using the liners, and not spraying each indentation with non-stick cooking spray. They still might stick to the pan, so it’s best to just play it safe and use the liners.Slightly adapted from Eat Cake For Dinner