Ingredients:

3 Tbsp butter, divided
3/4 C all purpose flour
3/4 C stone-ground cornmeal
1 can drained corn
1/2 tsp salt
1/2 tsp baking soda
1 C buttermilk
3/4 C grated cheese, cheddar or Mexican blend
2 fresh jalapeños, seeded and diced
2 Tbsp honey
2 eggs

1. Place a 10 to 12 inch cast iron skillet in oven, (or a 9 by 13 inch baking pan) and preheat oven to 375 degrees. When it reaches temperature add 1 1/2 Tbsp of the butter to the pan to melt. Spread around the pan to coat evenly.
2. Combine flour, cornmeal, corn, salt and soda in a large bowl. Mix together and make a well in the center of the mixture.
3. Mix buttermilk, cheese, jalapeños, honey, remaining 1 1/2 Tbsp butter (melted) and eggs together. Add mixture to the dry ingredients in the well. Mix just until combined.
4. Pour batter into prepared pan and bake for 30 minutes or until pick inserted in cornbread comes out clean.