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Heat oven to 375°F. Place 10-inch cast iron skillet into oven while preparing batter.
Coarsely chop jalapeño to yield ¼ cup. Slice remaining jalapeño. Set aside.
Place eggs, sour cream, cornmeal, flour, honey, baking powder, garlic salt and 2 cups corn into blender. Blend until well combined. Stir in 1 ½ cups cheese, remaining 1 cup corn and ¼ cup chopped jalapeño.
Carefully remove hot skillet from oven. Add butter; swirl to coat pan. Pour batter into skillet. Top with jalapeño slices and remaining ½ cup cheese.
Bake 35 minutes or until edge is deep golden brown and knife inserted in center comes out mostly clean. Let stand 15 minutes before serving. Serve warm.