In a large bowl, combine yellow cornmeal, stone ground cornmeal, cake mix, baking powder, salt and cayenne. Mix well. Set aside.
In another bowl, combine milk, buttermilk, oil, eggs, brown sugar and honey. Mix well.
Add milk mixture to cornmeal mixture. Mix gently - there should be no lumps - but do not overmix.
When mixed, fold in mayonnaise.
Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes or up to overnight.
Preheat oven to 400°F.
Spoon cold batter into a greased muffin tin or cast iron skillet.
Bake for 25 - 30 minutes, or until a cake tester comes out clean and top is golden brown.
Drizzle with Famous Dave's Jalapeño Honey Glaze and serve.