Set your oven to 375°F. Prep your muffin tin by either lining it with paper cups or giving it a good spray of nonstick cooking spray.

In a large mixing bowl, stir together the cornmeal, all-purpose flour, baking powder, sugar, salt, and a pinch of black pepper.

In a separate bowl, beat the egg with the melted butter until smooth. Stir in the honey and buttermilk, then fold in the sweet corn, shredded cheddar, and chopped jalapeños. Mix until everything is well blended.

Add the dry ingredients to the wet mixture and gently stir—just enough for everything to come together. Don’t overmix; it’s okay if it’s a little lumpy.

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick poked into the center comes out clean.

Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack. Serve while warm with a pat of butter or a drizzle of honey for an extra treat.