Heat the Oven - Set the oven rack to the center position. Preheat oven to 350°F (177ºC). Grease an 8-inch square baking pan with nonstick cooking spray or vegetable oil. Set aside.
Mix the Dry Ingredients - In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cayenne, ¼ cup jalapeños, cheddar cheese, and corn.
Mix the Wet Ingredients - In a medium bowl, whisk together the egg, milk, olive oil, and honey.
Make the Batter - Pour the egg mixture into the cornmeal mixture and fold gently until the batter is combined and no lumps remain. Transfer the batter to the prepared pan. Evenly sprinkle 1 tablespoon of the chopped jalapeños on the top of the batter.
Bake - Bake until golden brown on the edges and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Loosely cover the surface with foil after 25 to 30 minutes if browning too quickly and more time is needed.
To Serve - Transfer the pan to a wire rack and let cool for 10 minutes before serving. Cut into 9 large or 16 small pieces. Serve warm.
Notes
Flour Substitutes: White whole wheat flour can be substituted with whole wheat pastry, whole wheat, all-purpose, or gluten-free flour. Make sure to check the doneness of the cornbread a few minutes early, as cooking times may differ.
Cast-Iron Skillet:Melt 1 tablespoon of butter in an 8-inch cast iron skillet over medium heat. Coat the bottom and the sides. Add the batter and bake until golden brown, about 25 to 35 minutes. Cool in pan for 10 minutes, then slice and serve.
Make Muffins:Fill a 12-portionmuffin pan2/3full with the batter. Bake at 400ºF (204ºC) for 12 to 15 minutes. Cool in the pan for 5 minutes, then remove.
Storing:Store in an airtight container for up to 3 days.
Freezing:Individually wrap in plastic, transfer to a large resealable bag, and freeze for up to 3 months.