Step 1: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or cooking spray.

Step 2: In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika. Whisk together until well mixed.

Step 3: In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth. Make sure the butter is slightly cooled before mixing, so it doesn’t scramble the eggs.

Step 4: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. The batter will be lumpy, and that’s okay.

Step 5: Fold in the cheddar cheese, corn kernels, diced jalapeños, green onions, and cilantro if using. Mix until everything is evenly distributed.

Step 6: Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula. Drizzle 2 tablespoons of honey over the batter for an extra touch of sweetness.

Step 7: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Let the cornbread cool in the pan for about 10 minutes before slicing. Drizzle with additional honey before serving for a delicious, sweet finish.