Preheat oven to 375 degrees F then generously butter a 12 inch cast iron skillet, set aside.
Using a stand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes. Scrape sides.
In a medium sized bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine eggs and milk. Alternate adding small amounts of the dry ingredients and the wet ingredients to the butter mixture, each time mixing just until combined.
Fold in corn, jalapenos, and cheddar cheese.
Pour batter into skillet then top with additional cheese and jalapeno sliced. Lastly drizzle over the honey.
Bake the cornbread for 20-30 minutes. Remove from the oven and allow to cool slightly before slicing.