Preheat your oven to 425°F; grease and lightly coat 2- 12 cup muffin pans with corn meal. Set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeno (save a generous handful of each to garnish the top of your muffins) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
In a separate bowl, whisk together the buttermilk, melted ghee (or olive oil), honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Divide between the 24 muffin cups and sprinkle each muffin with a pinch of the reserved chopped jalapeno and grated cheese.
Bake for 15 to 17 minutes or until the top of the muffins is nicely golden and a toothpick inserted in the center comes out clean.
Allow to cool in the pan for about a minute then carefully lift the muffins from the cups with the help of a thin spatula or butter knife. Serve warm, with a little bit of butter and a drizzle of honey, if desired.