Preheat your oven to 400°F (200°C) and line a mini muffin tin with liners.

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk until well combined.

In a separate bowl, whisk the milk, eggs, and melted butter until smooth. Gradually stir the wet mixture into the dry ingredients, careful not to overmix.

Fold in your choice of add-ins like cheese or jalapeños if desired.

Fill each mini muffin cavity about three-quarters full with the batter.

Bake for 12-15 minutes, or until golden brown and a toothpick comes out clean.

Let muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Serve warm with honey butter or various dips.