Preheat oven to 200°C (400°F). Place a 9-inch (23 cm) cast-iron skillet or an 8x8-inch baking pan in the oven while it heats. This helps create a crisp bottom and edges.

Combine dry ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate medium bowl or measuring cup, whisk the buttermilk, eggs, melted butter, and vegetable oil until smooth and combined.

Make the batter

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until mostly combined. It's okay if there are a few small streaks of flour; do not overmix or the cornbread will be tough.

Mix-ins & topping mix

Fold in cheese, corn, jalapeños and scallions

Fold in 3/4 cup of the grated cheddar, the corn kernels, chopped jalapeños, and sliced scallions until evenly distributed through the batter. Reserve the remaining 1/4 cup cheddar for sprinkling on top.

Heat skillet and add batter

Carefully remove the hot skillet or pan from the oven (use oven mitts). Add 1 tablespoon of butter to the pan and swirl to coat; it should sizzle. Immediately pour the batter into the hot pan and smooth the top with a spatula. Sprinkle the reserved 1/4 cup cheddar evenly over the top.

Bake

Bake in the preheated oven for 18-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If using a larger pan, check closer to 15 minutes; for a deeper skillet, it may need up to 25 minutes.

Brush with butter and hot honey

When the cornbread is hot out of the oven, brush the top with 2 tablespoons of melted unsalted butter. Drizzle 2 tablespoons of hot honey evenly over the cornbread while it's still warm so it sinks in slightly.

Hot honey popcorn (garnish)

Make the hot honey popcorn

In a small saucepan over low heat, combine 1 tablespoon honey and 1 teaspoon butter. Warm until the butter melts and the honey thins slightly, about 30 seconds. Remove from heat and stir in 1/2 teaspoon Tabasco and 1/4 teaspoon sea salt. Immediately pour this mixture over 3 cups of lightly salted popped popcorn and toss gently to coat. Let cool briefly so it dries a bit (30–60 seconds).

Top cornbread

Scatter the hot honey Tabasco popcorn over the glazed cornbread just before serving so it remains crisp. For extra heat, drizzle the remaining 2 tablespoons of hot honey in a zigzag and dot with additional Tabasco to taste.