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1
Preheat the oven to 400u00b0F. Cut 6 tablespoons of butter into 12 (1/2 tablespoon) pats. Place 1 pat of butter in each cup of a 12-cup muffin pan.
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2
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
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3
Cut the remaining 1 1/2 sticks of butter into chunks and melt in a medium, light-colored saucepan over medium heat. Continue to cook the butter, swirling the pan, until it turns golden brown and smells nutty, 5 to 7 minutes-the butter will foam while it's browning. Remove from the heat, add the corn, and stir to coat the kernels in butter. Let cool slightly.
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4
In a large bowl, whisk together the buttermilk, honey, and eggs. Add the warm (not hot) corn mixture and whisk to incorporate. Add the flour mixture and gently fold until just combined.
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5
Place the muffin pan in the oven and heat until the butter is melted, foaming, and starting to brown, 3 to 4 minutes. Carefully remove the hot pan from the oven. Spoon about 1/3 cup of batter into each muffin cup-they will be very full. Return the pan to the oven and bake until a toothpick inserted in the center of the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes in the pan then transfer the muffins to a wire rack set over a rimmed baking sheet.
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6
In a medium saucepan over medium-high heat, combine the tea and honey and bring to a simmer. Continue simmering until reduced by half, about 20 minutes. Add the butter and whisk until melted. Carefully measure 2 tablespoons of the hot glaze, combine with the cornstarch, and whisk to dissolve. Whisk the cornstarch mixture back into the glaze, add the salt, and continue to simmer, whisking frequently, until thick and slightly reduced, 2 to 3 minutes.
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7
Pour the glaze over the muffins and enjoy warm or at room temperature-before they're all gone!
