In a large bowl mix the jalapeños, cornmeal, flour, baking powder, baking soda and salt
Add the buttermilk, oil and eggs and whisk to combine.
Pour the Mixture into a greased 9x5 inch loaf pan and bake in a preheated 375F/190C oven until a toothpick pushed in the centre comes out clean, about 35 minutes.
Cut butter into chunks and put in a bowl. Add chilli, honey cinnamon and vanilla extract and beat until combined. Roll in to a log and refrigerate, or use straight away. Slice the cornbread. Coat with honey butter and top with a fried egg.