Preheat oven to 370 degrees F. Grease a 9 x 13-inch casserole dish with foil. Spray with cooking spray or butter; set aside.
In a large bowl, combine cornmeal, all-purpose flour, salt, baking soda, baking powder, cornstarch, garlic powder, onion powder, and thyme. Whisk together then add in diced Sara Lee® Honey Ham and coat well.
In a medium bowl, whisk eggs. Add in granulated sugar, honey, buttermilk, diced jalapenos, and diced green onions. Mix in melted butter. Whisk to combine. Stir in grated cheddar cheese.
Slowly pour wet ingredients into dry ingredients, a little at a time, folding batter to incorporate. Repeat until all the wet ingredients are incorporated into the dry mixture.
Pour into prepared casserole dish. Garnish top with any extra green onions and dried thyme, optional.
Bake in oven 40-50 minutes. Top should be golden brown and center should be set. Insert a toothpick into the center. If batter is wet, continue to bake at 5 minute intervals. If top gets too dark, cover with foil. Mine took 45 minutes to bake.
Allow to cool. Pull cornbread out by foil. Remove foil.
To make the glaze, in the small bowl, combine honey and sliced jalapenos. Microwave for 30 seconds. This will allow the heat in the jalapenos to spice the honey.
Glaze cornbread with hot honey then cut into 35 squares.