Preheat oven to 425 degrees. Place a cast iron skillet (preferably about 9 inches) inside to heat while you prep the batter.
Shuck the ear of corn, then using a large sharp knife, cut off all the kernels. I like to hold it at a 45 degree angle and cut downwards to avoid a larger mess!
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk/non-dairy milk and eggs. Melt 7 of the 8 tablespoons of butter in a small bowl, then whisk it into the cornmeal batter. Lastly, add in the fresh corn kernels and mix until well combined.
Remove the skillet from the oven with oven mitts (careful!). Coat the bottom and sides with the remaining 1 tablespoon of butter. Pour the batter into the skillet.
Reduce heat to 375 degrees and cook for about 20-25 minutes or until a toothpick comes out clean from the center.
Let cool for about 5-10 minutes before slicing and serving with the honey jalapeno butter!
You can either place it in a small tupperware or just roll it into a log in some plastic wrap and place in the freezer until it's firm.
If you don't want to use a whole stick of butter just cut everything in half.. but I ate this for a full week on everythingggg.