makes one 9 x 13-inch pan
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups milk
1/4 cup honey
1/3 cup vegetable oil (such as canola)
2 large eggs
6 Tbs butter
1/3 cup honey
1/4 cup water (see hints below)
Preheat the oven to 425 degrees and lightly butter one 9 x 13-inch baking dish.
Use a large mixing bowl to combine 1 1/2 cups yellow cornmeal with 1 1/2 cups all-purpose flour, 1 Tbs baking powder, 1 tsp baking soda, 1 tsp salt, 1 1/2 cups milk, 1/4 cup honey, 1/3 cup canola oil and 2 large eggs and mix until it's just combined.
Transfer that to the prepared pan and place it onto the center rack of the preheated oven.
That will take just about 20 minutes to bake and, while it's in the oven, make the glaze by adding 6 Tbs of butter to a small pot with 1/3 cup honey and 1/4 cup water and letting that simmer along for a few minutes.
Keep your eye on the cornbread and use a toothpick to check it for doneness and then use that same toothpick to poke a lot of holes all over the cornbread.
Then slowly pour and brush the honey butter mixture onto the cornbread, letting it absorb it as you go.
Thinly slice a medium large jalapeno pepper crosswise and add it to the butter, water and honey as it is simmering along for a spicy-sweet glaze. Leave the pepper rings behind as you're brushing the honey butter over the top of the cornbread.