Upside Down Jalapeño Cornbread

A spicy, sweet, and sticky upside down jalapeño cornbread. This savory cake is sure to not disappoint.

By @bakedwithlovebyivy

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 box cornbread mix
• 5 pieces jalapeños
• 0.75 cup white sugar
• 0.33 cup water

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl mix your cornbread according to package directions.
3. Thoroughly grease an 8” round pan with oil or cooking spray and line it with parchment paper.
4. Place the cored and halved jalapeños face up to cover the bottom of the cake pan.
5. In a medium saucepan, add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached.
6. Pour the bubbling, hot caramel over the jalapeños.
7. Top with the cornbread batter.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and springs back to the touch.
9. When the cake comes out of the oven, carefully run through the sides of the pan with an offset spatula or sharp knife to release the edges.
10. Let the cake cool for 5-10 minutes, run around the sides of the pan again, and then invert it onto a serving plate.