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Preheat oven to 400 degrees F. Melt the butter in the bottom of a large bowl. Spoon 1 tablespoon of the butter into a 8- or 9-inch square baking pan (or approximate equivalent) and spread it around to grease the bottom and sides of the pan (using your hands or a pastry brush). Set aside.
In the large bowl with the butter, add the brown sugar (¼ cup), honey (¼ cup), egg, and milk (¾ cup). Whisk to combine. Add the salt (¼ teaspoon), baking powder (1 teaspoon), and baking soda and whisk together well.
Add the cornmeal (1 cup) and the all-purpose flour (1 cup) and mix to combine until there are no dry spots (do not over-mix). Add the diced pickled jalapeño peppers (¼ cup) and brine (1 tablespoon). Fold in until mixed evenly.
Pour the batter into the prepared baking pan. Bake in the center of the oven for 20-25 minutes until golden brown on top and center is cooked (check for doneness by inserting a toothpick in the center to see if it comes out clean).
Allow to cool for at least 5 minutes in the pan. Slice into 12 pieces (or however many you prefer) and serve.