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Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
In a large mixing bowl, combine the yellow cornmeal, self-rising flour, baking powder, salt, and granulated sugar. Mix well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the buttermilk, eggs, and whole milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. Mix until just combined; do not overmix.
Fold in the grated cheddar cheese, red leicester cheese, and chopped jalapenos into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
As soon as it's out of the oven pour the honey on top of the dish.
Allow the cornbread to cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool.
Once cooled, you can cut the cornbread into squares or slices and serve.