Preheat oven to 425 degrees.  Spray the bottom of a muffin pan or an 8×8” cakepan.

     In a large bowl, combine the cornmeal, flour, sugar, baking powder and soda, and salt; stir with a whisk.

     In a separate bowl, combine the buttermilk, egg, and oil; stir with a whisk. 

     Add milk mixture to cornmeal mixture; stir until just moistened.  Fold in the cheese and jalapenos.

     Spoon batter into prepared pan.  Bake for 5 minutes.  Reduce heat to 350 degrees.  Bake for another 10-15 minutes or until the bread springs back when touched.  Cakepan cornbread will take a little longer.

     Remove muffins from pan and allow to cool.

    Serve with honey butter.