Preheat the oven to 375°F and coat a 9-inch cake pan or springform pan with cooking spray. Set aside.
Add 1/4 cup of the butter and 1/4 cup of the honey to a small microwave-safe bowl and heat at 30 second increments, stirring between each, until butter is fully melted.
Pour the melted honey butter into the bottom of the prepared pan.
Wearing gloves, place the jalapenos in the honey butter in a single layer. Set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
Melt the remaining 1/4 cup of the butter in a small microwave-safe bowl.
In a separate medium mixing bowl, whisk together the buttermilk, melted butter, eggs and the remaining 1/4 cup of the honey.
Add the wet ingredients to the dry ingredients, stirring until no dry spots remain, but do not overmix.
Fold in the corn.
Pour over the jalapenos in the prepared pan, spreading flat with a spatula. Tap several times on the counter to released bubbles.
Bake for 25-30 minutes or until the top is golden brown and it passes the toothpick test.
Allow the pan to cool for 5 minutes before topping with a plate or serving platter and carefully (and quickly) inverting.
Slice and serve.
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