For the pie crust

1. Mix flour, cornmeal, salt, and butter until pieces of butter are very small.
2. Add water to flour mixture 1 tablespoon at a time and mix just until dough comes together.
3. Shape dough into disk, and wrap in plastic wrap. Place in refrigerator for at least 1 hour before baking.
4. Preheat oven to 385 degrees Fahrenheit.
5. Roll out dough to 12-inch circle and transfer to 9-inch pie pan. Trim and crimp edges.
6. Line pie shell with parchment paper and pie weights.
7. Bake until edges turn pale gold in color, about 10 minutes.
8. Remove from oven and remove paper and weights. Bake an additional 5 minutes, or until bottom of crust turns light gold in color.

For the custard

1. Decrease oven temperature to 350 degrees Fahrenheit.
2. Cook bacon over medium heat in skillet. Use slotted spoon to transfer bacon to paper-towel-lined plate. Leave fat in skillet.
3. Saute onion, corn, and jalapeno in bacon fat until onion is translucent and corn is tender, about 5 minutes.
4. In bowl, combine and whisk eggs, heavy cream, salt, and pepper.
5. Place grated cheese, bacon pieces, onion, corn, and jalapeño in pie shell. Pour egg mixture over everything.
6. Bake until quiche is just set, about 35 to 45 minutes.

For the hot honey

1. Add all ingredients to small saucepan on stove over medium heat.
2. Allow mixture to come to a boil. Once it reaches a boil, allow it to continue boiling for 3 minutes, stirring frequently.
3. Remove from heat and carefully pour mixture into mason jar.
4. Allow to cool completely before topping with lid.