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Upside Down Honey Jalapeño Cornbread Recipe

Upside Down Honey Jalapeño Cornbread Recipe
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★★★★★

5 from 5 reviews

This Upside Down Honey Jalapeño Cornbread is a bold and sweet twist on classic cornbread. Featuring candied jalapeños layered under a golden honey-kissed cornbread, this recipe is spicy, buttery, and irresistibly moist, perfect for a delightful treat.

Ingredients

Scale

Honey Jalapeño Layer:

  • 1/3 cup honey
  • 1/2 cup sliced pickled jalapeños, drained

Cornbread Batter:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (or plant-based milk + 1 tsp vinegar)
  • 2 large eggs
  • 1/4 cup melted butter or neutral oil
  • 1/4 cup sour cream or plain Greek yogurt

Instructions

  1. Preheat oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking pan.
  2. Prepare bottom layer: Pour honey into the pan and layer with sliced jalapeños.
  3. Mix dry ingredients: In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. Combine wet ingredients: In a separate bowl, mix buttermilk, eggs, melted butter, and sour cream until smooth.
  5. Combine ingredients: Gradually add wet ingredients into the dry, stirring just until combined.
  6. Pour batter: Carefully pour the batter over the honey-jalapeño layer, spreading evenly.
  7. Bake: Bake for 28–32 minutes until golden and a toothpick comes out clean.
  8. Cool and serve: Let cool in the pan for 10 minutes, then invert onto a plate to reveal the jalapeño-honey top. Serve warm with an extra drizzle of honey if desired.

Nutrition

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Find it online: https://mbeams.com/upside-down-honey-jalapeno-cornbread-recipe/