Jalapeño Honey Butter Cheddar Corn Biscuits

1. Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the buttermilk and add the honey. Mix until combined.3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden, 20-22 minutes.5. Meanwhile, make the jalapeño butter. In a pan over low heat, melt 2 tablespoons of butter. Mix in the honey, jalapeño, thyme, and garlic powder. 6. Serve the biscuits warm with jalapeño butter and flaky salt.