Preheat 10" cast iron skillet in oven to 400°.

In a large mixing bowl, whisk together the eggs and oil, then whisk in the milk and honey.

Add in the creamed corn, sour cream, and jalapeños. Mix to combine.

Add the Jiffy Corn Muffin Mix and cheese into the liquid and stir until just combined (don't over mix it).

Remove skillet from oven and add 2 Tbsp coconut oil. Once melted, pour mixture into skillet and put carefully into oven and bake for 30-40 minutes. Corn Bread is done when a toothpick inserted into the center comes out clean.

Let sit a few minutes before cutting into wedges. Serve with butter on the side.