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Preheat oven to 375°F; butter an 8- or 9-inch square or cast iron pan.
Combine buttermilk, freeze dried jalapeños and salt in a large mixing bowl; let sit for 30 minutes.
Preheat a large sauté pan over medium-high heat. Add corn and spread out into a single layer. Let cook undisturbed until the corn kernels begin to brown, then shake and stir the pan to brown the corn kernels all over. Remove from heat and let cool.
Add eggs, melted butter and honey to the buttermilk mixture and mix to combine. Add cornbread mix and blend thoroughly, about 1 minute. Fold in toasted corn kernels.
Transfer batter to the prepared pan, smooth evenly and cook until a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
Mix together soft butter, honey and freeze dried jalapeños. Serve with honey jalapeño cornbread.