Cornbread with jalapeño honey butter

Jalapeño honey butter

• 2 fresh jalapeño chillies, trimmed (see Tips)
• 50 g honey
• 150 g salted butter, softened

Cornbread

• 60 g olive oil, plus extra for greasing
• 125 g cheddar cheese, cut into pieces (2 cm)
• 250 g course polenta or cornmeal
• 90 g plain flour
• 30 g white sugar, to taste
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 320 g milk
• 3 eggs
• 60 g olive oil
• 60 g frozen corn kernels (see Tips)