Preheat the oven to 400F. Rub the 1 tablespoon of butter around each cavity in a muffin tin and set aside.
In a medium size mixing bowl, stir together the gluten free all purpose flour, cornmeal, salt, and baking powder.
In a separate bowl, mix together the honey, melted butter, milk and eggs.
Pour the wet ingredients into the dry ingredients and stir until all the ingredients are incorporated together.
Stir in the corn.
Pour the batter into the muffin tin, filling each cavity about 2/3 of the way full.
Bake for 10-15 minutes or until a toothpick inserted into the center of the muffins comes out clean.