Preheat the oven to 350 F and grease a large 10-12 inch cast iron skillet with butter.

In a large bowl, combine the cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk briefly to combine.

In a separate bowl, lightly beat the egg and then add the greek yogurt, milk, and butter and mix together briefly.

Add the wet ingredients into the dry and mix just to combine.

Fold in the cheese and jalapeños stir until loosely incorporated.

Pour the batter into the greased skillet.

Place the skillet on the middle rack of the oven and bake for 22-25 minutes, or until the top is set and a golden crust forms around the edges.

Remove from the oven and serve warm, preferably with fresh honey butter!