Set oven to 400°F (200°C). If using cast iron skillet, place the skillet in the oven to preheat. If using a baking dish, just grease it and set aside.

Slice jalapeños in half lengthwise. Use a spoon to scrape out seeds and white membranes (for mild). Dice into small pieces. Reserve a few thin slices for the top if you want that look.

Grate the cheddar on the large holes of a box grater. Reserve about 2 tablespoons for sprinkling on top.

Thinly slice the green and white parts.

Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth.

Pour wet into dry and stir until about 50% combined. Add the grated cheese, diced jalapeños, and sliced scallions. Fold gently until everything is just incorporated. The batter will be thick.

Remove hot skillet from oven, add 2 tbsp butter, swirl to coat. Pour batter in (it should sizzle).

Scatter reserved cheese, a few jalapeño slices, and scallion greens over the top.

Bake for 22-28 minutes until golden brown, edges pulling from the sides, and a toothpick comes out with just a few moist crumbs.

While it bakes, mash together the softened butter, honey, and flaky salt. Serve alongside warm cornbread.

Rest 10 minutes before cutting.

Grease a 9x9 baking dish. Pour batter, add toppings, and bake at 400°F (200°C) for 25-30 minutes.