Preheat oven to 400 degrees. Line baking pan with foil and spray with a non stick spray.

In large bowl add in your flour, cornmeal, baking powder, baking soda and salt and whisk until combined.

In a food processor, add Honey and thawed corn, pulse until it is mostly smooth, a little bit chunky is ok. Add in the buttermilk, sour cream and the eggs to the mixture and again pulse, this time until ingredients are completely combined.

Make a well in the middle of your mixed ry goods and add in the corn and honey mixture. Mixing until completely combined, then fold in your butter.

Spread batter evenly into the prepared pan, and bake for 20-25 minutes. Cook on a wire rack.

Slice cornbread into squares.

Place softened butter, minced jalapeno and honey into a medium bowl and beat until butter is creamy. Spread butter mixture on corn bread squares.

Grill cornbread over a medium-high heat, for about 3-5 minutes on each side until it starts to get crispy and has grill marks.

Serve while still nice and warm.