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Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or cast iron skillet.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In another bowl, beat together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeños and grated cheddar cheese, if using.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the glaze by whisking together the honey, lime zest, lime juice, melted butter, and salt in a small bowl.
Once the cornbread is done, remove it from the oven and while still warm, poke holes throughout the top with a toothpick. Drizzle the lime honey glaze over the cornbread, allowing it to soak in.
Arrange the sliced jalapeños on top and sprinkle with freshly chopped cilantro.
Allow the cornbread to cool slightly in the pan before slicing and serving warm.