Preheat your oven to 375°F (190°C) and grease a 9-inch cast iron skillet with butter or cooking spray.

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.

In a separate bowl, combine buttermilk, honey, eggs, and melted butter, whisking until smooth.

Pour the wet mixture into the dry ingredients, mixing gently until just combined. Fold in chopped jalapeños and cilantro.

Pour the batter into the prepared skillet and arrange sliced jalapeños on top.

Bake in the preheated oven for 25-30 minutes until golden-brown and a toothpick comes out clean.

While baking, whisk together lime juice, lime zest, and powdered sugar for the drizzle.

Cool the cornbread in the skillet for 10-15 minutes, then drizzle with lime glaze and sprinkle with cilantro.

Slice and serve warm or at room temperature.