Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until blended, then set aside.

In a separate bowl, whisk together buttermilk, eggs, and melted unsalted butter until smooth.

Pour the wet mixture into the bowl of dry ingredients and gently fold together using a spatula until just combined.

Fold in sweet corn kernels, diced red bell pepper, and shredded cheddar cheese until evenly distributed.

Spoon the batter into a greased mini muffin tin, filling each cup about two-thirds full. Bake for 18 minutes or until golden brown.

Remove from the oven, let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Before serving, drizzle the poppers with warm honey and garnish with freshly chopped parsley or cilantro.