Preheat your oven to 400°F (200°C).
Grease your muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the cornmeal and self-rising flour.
In another bowl, combine the buttermilk, melted butter, honey, and eggs. Whisk until well blended.
Pour the wet mixture into the dry mixture and gently fold together.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 15-20 minutes, or until golden brown.
Cool in the tin for 5 minutes, then transfer to a wire rack.
