Mix yellow cornmeal, stone-ground cornmeal, cake mix, baking powder, salt and cayenne in a bowl.
Combine milk buttermilk, oil, eggs, brown sugar, and honey; mix well and add it to the cornmeal mixture; stir gently until thoroughly combined (no lumps).
Fold in mayonnaise.
Set in fridge for 30 minutes.
Spoon the cold batter into cupcake liners in a muffin tin about ½ full.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Brush honey butter on top.
Makes about 24 small muffins, or if you fill the tins ¾ full, about 12 large muffins.
Recipe by Thrifty DIY Diva at https://www.thriftydiydiva.com/copycat-famous-daves-sweet-cornbread-muffins/