Heat the oven to 400°F. Spray the bottom and sides of an 8” square pan, 9” round cake pan with the cooking spray. OR use a cast iron skillet.
In a large bowl, whisk together melted butter, milk and egg until well mixed.
Add the cornmeal, flour, sugar, baking powder and salt , stirring until the flour is moistened.
Stir in the corn and chopped jalapeños (batter will be lumpy).
Pour batter into the pan spreading evenly and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and brush honey on top, allow to soak in.
Serve warm.
Video
Notes
For muffins: the recipe fills 12 muffin tins with a bit left over. Bake at 350°F for ~20 minutes and they are golden brown.