Pre-heat the oven to 425 degrees. Line a lightly greased 12-muffin pan with liners and set aside.
In a medium size mixing bowl, whisk together butter, milk, eggs, and honey until fully combined. Set aside.
In another mixing bowl, mix together whole-wheat flour, cornmeal, baking powder, salt, and pepper.
Add in the wet ingredients into the dry ones and mix until combined. You should have a smooth but mildly thick batter.
Stir in the corn, scallions and ½ cup of the cheese. Divide the batter evenly among the prepared muffin cups.
Sprinkle each muffin with the rest of the cheese.
Bake until golden brown and a toothpick inserted in the middle of a muffin comes out clean, 22-25 minutes.
Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Garnish with dill (if preferred) and serve.