Preheat the oven to 375. Line your loaf pan with parchment.
In a large bowl, whisk together the corn flour, all-pupose flour, cornmeal, baking powder, baking soda and salt.
In a separate bowl, whisk the egg, buttermilk and honey.
Slowly add the wet ingredietns to the dry, stirring until well combined. Add the butter and stir to combine.
Pour the batter into the loaf pan and bake until browned, 25 to 30 minutes. Allow to cool before slicing.
Remove the stems of the jalapenos and then give the peppers a rough chop. Add the peppers and seeds to the bowl of your food processor and pulse/process until they are finely chopped. Scrape down the sides of the bowl as necessary.
Add the butter and cilantro and process until the butter, peppers and cilantro are smooth and combined.
Scrape down the sides and scoop the butter out into a tub you can cover, like a jelly jar. Use your butter immediately on the cornbread or refrigerate.