Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, vegetable oil, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fill each muffin cup about 2/3 full with batter.
Bake for 15-20 minutes or until a toothpick comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature.
Enjoy your cornbread muffins with butter or honey.