Step 1: Preheat and Prepare

• Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter or cooking spray. This helps to create a crispy crust on the cornbread.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures the dry ingredients are well combined and evenly distributed.

Step 3: Combine Wet Ingredients

• In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth. Make sure the butter is slightly cooled before mixing to prevent curdling the eggs.

Step 4: Create the Batter

• Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the corn kernels and diced jalapeños. The batter should be thick but pourable.

Step 5: Bake the Cornbread

• Pour the batter into the prepared skillet or baking dish. Smooth the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 6: Make the Chive Butter

• While the cornbread is baking, prepare the chive butter. In a small bowl, mix together the softened butter, chopped chives, honey, and salt. Stir until well combined.

Step 7: Serve

• Once the cornbread is out of the oven, let it cool for 10 minutes before slicing. Serve warm, topped with a generous spread of chive butter.