Brown Butter, Honey and Jalapeño Skillet Cornbread

unsalted butter

medium grind cornmeal, preferably stone ground

white whole wheat flour or regular whole wheat flour or flour of choice

kosher salt or 2 teaspoons regular salt

baking powder

baking soda

Few twists' freshly ground black pepper

shredded Jack or cheddar cheese, divided (for cheesy cornbread, use 1 cup cheese)

buttermilk (or 1 cup plain yogurt mixed with 1/2 cup water)

honey

large eggs

large corn on the cob, shucked (to yield about 3/4 to 1 cup corn kernels)

red or orange bell pepper, finely chopped

medium jalapeños, ribs removed and finely chopped