Preheat the oven to 200°C, or 180°C fan forced. Grease and line a square baking tin.
Melt the butter in a small saucepan over medium heat. Continue cooking until it smells lightly nutty and turns pale golden. Set aside to cool slightly.
Combine the polenta, flour, baking powder, bicarbonate of soda and salt in a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, browned butter and honey.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold through most of the cheddar, the diced jalapeños and the spring onions.
Transfer the mixture to the prepared tin.
Scatter the remaining cheddar and sliced jalapeño over the top.
Bake for 25–30 minutes, until golden and a skewer inserted in the centre comes out clean.
Beat the softened butter, honey and sea salt until pale and fluffy.
Serve the cornbread warm with generous spoonfuls of whipped honey butter.
