In a medium bowl, mix together 1 cup of the
cornmeal along with flour, baking powder and salt.
In the small bowl with the cooled butter, whisk
together the buttermilk, brown sugar, butter and
eggs. Add the liquid mixture to the flour mixture
and stir until just blended, then stir in the
corn, green onions, jalapeño and cheddar cheese.
If the skillet is no longer warm (cast iron should
retain its heat), heat it up on the stovetop. Then
pour the batter into the skillet. Place the
skillet into the oven and bake until the top is
golden brown and the edges pull away from the
sides, about 30-40 minutes. Allow to cool in the
skillet for 10 minutes before slicing and serving
warm with butter and honey.