Step 1

Adjust an oven rack to the middle position and heat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.

Step 2

In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.

Step 3

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined.

Step 4

Gradually stir in the melted butter. Fold in the sweet corn, being careful not to overmix.

Step 5

Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.

Step 6

Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.

Step 7

While the cornbread is baking, in a small sauté pan on medium heat, melt 1 tablespoon (14 grams) of the butter. Add the diced jalapeños and sauté for 1 minute. Set aside to cool.

Step 8

In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, whip together the remaining room temperature butter with the honey until fluffy, 2-3 minutes. Fold in the cooled, sautéed jalapeños. Serve with cornbread. If making ahead of time, remove to an airtight container and store in the fridge for up to 1 week.