Mix the Dry Ingredients

• In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.

Combine the Wet Ingredients

• In a separate bowl, whisk together the milk, melted butter, and eggs until well combined.

Incorporate Wet and Dry Mixtures

• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped jalapeños.

Pour the Batter into the Pan

• Pour the batter into a greased 9-inch square baking dish or a cast-iron skillet.

Bake the Cornbread

• Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Make the Lime Honey Glaze

• In a small saucepan over low heat, stir together the honey, lime juice, and lime zest. Heat until the mixture is warm and well blended.

Glaze the Cornbread

• Drizzle the warm glaze over the hot cornbread as soon as it comes out of the oven. Let it sit for a few minutes to absorb the flavors before serving.