Whip somewhat soft room temperature butter with honey. Immediately after removing from oven brush the top with Honey Butter and serve the rest with the cornbread.
For the Jalapeno Honey Glaze:
Heat butter in a small saucepan until melted. Stir in the peppers and bring to a simmer. Add cayenne and honey and cook for about five minutes, stirring now and then, until peppers are softened but still retain a bright color.
Remove from heat and brush over the warm cornbread. A few minutes later, repeat. Serve any remainder along with the cornbread.
notes
This recipe works fine in an 8×8″ pan.
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