Place a 10-inch cast-iron skillet into a cold oven and preheat it to 400 degrees. In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, salt, cheddar, and jalapeño.

In a medium bowl, melt 1/4 cup of the butter.

Add the honey, eggs, and buttermilk to the melted butter and whisk.

Next, add the wet ingredients to the dry. Stir until just incorporated. Using a sturdy, reliable oven mitt, carefully remove the hot cast-iron skillet from the oven and place it onto a trivet.

Place the remaining tablespoon of butter into the skillet and swirl it or use a silicone brush to coat the bottom of the pan.

Pour the batter into the pan and place the pan into the oven for twenty to twenty-five minutes.

Run a knife around the edge and turn the cornbread out onto a cutting board.

Serve hot with beans and black eyed peas.