Recipe: Jalapeño Cheddar Upside Down Cornbread

• tiempo total: 26 minutes

Ingredientes

CORNBREAD

1 cup cornmeal

1 cup all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

4 tbsp butter, melted

1/4 cup olive oil

1/3 cup brown or coconut sugar

2 tbsp honey

1 egg

1 cup buttermilk

Instrucciones

2 jalapeños, sliced into thin coins

3/4 cup white sugar

1/4 cup water

Preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt. In another medium bowl, whisk the melted butter, oil, brown sugar, honey, egg, buttermilk. Pour the wet into the dry mixture and fold until just combined. Fold in the cheddar cheese cubes. Thoroughly grease an 8x8 pan OR an 8-9” cast iron skillet with oil line it with parchment paper. Place the jalapeño coins across the bottom of the pan in concentric circles (or nest lines for a square pan). In a medium saucepan, add the sugar and water. Turn the stove on medium heat, swirling the pan constantly (DO NOT STIR, SUGAR WILL CRYSTALLIZE) until a medium amber color is reached. Pour the bubbling, hot caramel over the jalapeños. Top with the cornbread batter. Bake in the preheated oven for 20-22 minutes or until the too is golden and a toothpick inserted comes out with a few moist crumbs. When the cake comes out of the oven, carefully run around the sides of the pan with an offset spatula or sharp knife to release the edges. Let the cake cool for no more than 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate. Slice and enjoy!