Preheat oven to 400F. Mist two 12-well muffin tins with cooking spray.
Make Corn Muffins: Mix corn flour, cornmeal, baking soda, and salt until combined. In a separate bowl, whisk eggs, buttermilk, honey, and coconut oil until smooth. Pour wet ingredients into dry ingredients. Stir until combined, adding in 3/4 cup corn once almost fully mixed. Portion 1/4 cups of batter—it’s going to be thick so you could even pat into balls and place in muffin wells. Lightly press in remaining corn kernels on top.
Bake for 15 minutes on middle rack or until toothpick comes out clean. Cool for 5 minutes in muffin tin before turning out on a plate.
Make Fig Honey Butter: Place figs, butter, honey, and kosher salt in a food processor. Process until smooth and combined. Scoop out butter with a spatula to serve right away. Or, chill until set: scoop onto parchment paper to roll into a log with ends twisted or spoon into a bowl, covered with plastic wrap. Sprinkle on flaky sea salt just before serving, if desired.