Make the cornbread: Preheat oven to 350F and heat an Enameled Cast Iron Skillet for at least 10 minutes to ensure a brown crust.

Add flour, cornmeal, sugar, baking powder, kosher salt, and garlic powder to a large mixing bowl, and mix well. Whisk in buttermilk, eggs, and 1 cup melted butter until smooth.

Fold in corn, 2 cups cheese, and diced jalapeños, and mix well.

Carefully remove preheated Skillet from oven, add remaining 1 Tbsp. butter, and swirl to coat bottom. Quickly transfer batter into Skillet and sprinkle remaining 1 cup cheese and sliced jalapeños over top.

Bake cornbread until firm to the touch, center no longer jiggles when you shake Skillet, and a toothpick inserted into center comes out dry, about 40 minutes. Remove from oven and let cool about 20 minutes before slicing and serving.

To serve, make the honey butter: Add room temperature butter and honey to a medium bowl. Stir until well mixed. Brush over top of warm cornbread and top with flaky salt and pepper.