Upside Down Honey Jalapeño Cornbread

Instructions

1. Heat the oven to 375°F (190°C). Lightly oil a 9-inch square pan and line with parchment paper.
2. Make the upside down jalapeño cornbread topping: Arrange the sliced jalapeños on the bottom of the pan, in an even layer.
3. Add the honey to a medium saucepan over medium heat. Cook for 4 to 5 minutes, until bubbling and a bit darker in color. Immediately (and carefully) pour the honey over the jalapeños.
4. In a blender — you can also do this in a bowl with a whisk — add the oil, cornmeal, buttermilk, sour cream, eggs and sugar. Blend until smooth, for about 1 minute. Add the flour, salt, baking soda, baking powder and pulse until the batter looks smooth and combined, for a few seconds total.
5. If using pickled jalapeños fro your honey jalapeño cornbread, you might see some extra liquid floating on top of the honey. Simply tilt the pan over the sink and pour some of that liquid out.
6. Pour the batter in the pan (from a short distance so you don’t mess up the jalapeño pattern. Bake for 25 to 30 minutes until lightly golden in the center.
7. You can tap the center to check for doneness: if it feels liquid and wobbly underneath, it needs more time; if springy, it’s ready. Let the cake rest for 5 minutes, run a knife around the edges to help it release from the pan.
8. Place a large platter on top of the cake pan. Holding both of them sandwiched together, flip the cake onto the pan. Remove the parchment paper and drizzle with more honey and butter on top. Serve warm or store at room temp, covered for up to a few days.