Preheat oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
In another bowl, beat together buttermilk, eggs, and melted butter.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in jalapeños and cheddar cheese (optional).
Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
For the glaze, whisk honey, lime zest, lime juice, melted butter, and salt in a small bowl.
Once cornbread is done, poke holes in the top with a toothpick and drizzle glaze over the cornbread.
Garnish with sliced jalapeños and cilantro. Serve warm and enjoy!
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