Preheat the oven to 350°F. Line a muffin tin with baking cups and lightly grease the cups with cooking spray. Set aside.
In a bowl, mix together butter, buttermilk, and eggs until smooth and well combined. Into the same bowl, whisk in the cornmeal, flour, sugar, salt, and baking powder, and baking soda. Mix until combined.
Fold in the shredded cheddar cheese and chopped fresh herbs. Let the batter rest for 10 minutes. The batter should be like a thick pancake-like batter.
Transfer the batter into the muffin tin, filling each one 3/4 full. Bake for 18-20 minutes until golden brown or until a toothpick comes out clean. Serve warm with butter and/or a drizzle of honey. Enjoy!