In a medium bowl, whisk together the cornmeal, flour, baking soda, and salt. Set aside. In another medium bowl, stir together the egg, butter, honey, buttermilk, corn, onion, and jalapeño. Add the dry ingredients to the wet and stir until just combined.
Heat a nonstick skillet or griddle to medium heat and add a little butter to help prevent sticking. Drop batter by the 1/4 cup on the griddle/pan and cook for 2-3 minutes per side until golden and cooked through.