Pre-heat the oven to 400°F (200°C).

First, roughly blend the corn until it is in small chunks. You can do this in a food processor or by hand with a knife. Set aside.

In a medium bowl whisk together the milk, egg, honey and 2 tablespoons of butter, melted.

Next stir in the blended corn, grated cheddar, and chopped jalapeños.

In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.

Add the dry ingredients into the wet and whisk together until just combined. Take care not to over mix. 

Place the remaining 2 tablespoons of butter into a 10-inch skillet or cake pan and heat in the oven for 5 minutes. 

Pour the batter into the hot skillet. Bake the cornbread for 35-40 minutes or until it's golden brown.

Remove from the oven and let stand for 15 minutes before serving.

Store any leftover cornbread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 8 weeks. To thaw, remove from the freezer and let stand at room temperature until soft. Warm and enjoy.