Jalapeño Upside-Down Cornbread

Ingredients

Batter

• 1 cup all-purpose flour
• ¼ cup fine-ground cornmeal
• 2½ teaspoons baking powder
• 2 teaspoons fine sea salt
• ½ cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• ½ cup unsalted butter, melted and cooled slightly

Topping (Glaze & Jalapeños)

• ½ cup honey
• 1 teaspoon corn syrup (light or dark)
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2–3 fresh jalapeños, thinly sliced (seeds removed for less heat, if desired)

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Method

1. Preheat the Oven
   Set oven to 375°F (190°C). Grease a 9-inch round cake pan (or similar) generously with butter or non-stick spray.

2. Prepare the Glaze
   In a small saucepan over medium heat, combine honey and corn syrup. Simmer gently for 2–3 minutes until bubbling lightly. Remove from heat and whisk in cold butter pieces, one at a time, until smooth. Pour glaze evenly into prepared pan.

3. Add Jalapeños
   Arrange jalapeño slices over the glaze in a single layer to cover the pan bottom.

4. Make the Batter
   In a large bowl, whisk flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Combine wet and dry ingredients with a spatula until just mixed (lumps are okay).

5. Rest the Batter
   Let batter sit for 15 minutes to hydrate and thicken.

6. Assemble and Bake
   Pour batter evenly over jalapeños in the pan. Smooth the top. Bake for 30–45 minutes, checking at 30 minutes. It’s done when golden and a toothpick comes out clean.

7. Cool and Invert
   Cool in pan for 10 minutes. Run a knife around edges, then invert onto a serving plate. Replace any stuck jalapeños. Let cool slightly before slicing.

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Tips

• Spice Level: Reduce jalapeños or remove seeds for milder heat.
• Storage: Wrap tightly. Store at room temp up to 2 days, or refrigerate up to 5 days. Reheat at 350°F for 5–10 minutes.
• Serving Suggestion: Pairs great with chili, grilled meats, or sour cream.