Preheat your oven to 375°F (190°C) and grease a 9-inch skillet or baking dish.

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

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

Fold the wet ingredients into the dry ingredients until just combined, then gently fold in jalapeños and cilantro.

Pour the batter into the prepared skillet and garnish the top with sliced jalapeños.

Bake for 25 to 30 minutes until golden brown and a toothpick comes out clean.

Prepare the zest lime drizzle by whisking together lime juice, lime zest, and powdered sugar until smooth.

Allow the cornbread to cool for 10 to 15 minutes, then drizzle with lime glaze before serving.

Slice into wedges and serve warm or at room temperature.