Jalapeno Upside Down Corn Bread

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1 ¼ cup (200g) cornmeal, fine ground

1 cup (240ml) buttermilk, room temp

1 cups (120g) all purpose flour

½ cup (75g) unsalted butter

½ cup (100g) sugar

2 eggs, room temp

2 ½ teaspoons (10g) baking powder

2 teaspoons (8g) fine sea salt

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Chile Topping

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4 tablespoons (60g) unsalted butter

½ cup (120ml) honey

1 tablespoon (20g) light corn syrup (optional but helps stabilize the caramelization process)

2 jalapeños thinly sliced

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1. Preheat an oven to 350°F (175°C). Begin melting butter in a small saucepan over medium heat. While the butter is melting, whisk together all purpose flour, fine ground cornmeal, baking powder, fine sea salt, and granulated sugar in a medium mixing bowl until combined.

2. Once the butter is melted, add buttermilk, eggs, and butter to the mixing bowl and whisk until homogenous. Once combined, let the batter rest for 15-20 minutes.

3. While the batter is resting, begin to make the sauce by combining honey and light corn syrup. Bring the mixture to a boil then cut the heat and whisk in 4 tablespoons of cold unsalted butter. Once the butter is whisked in, reserve the sauce for later use.

4. Make a cartouche using parchment paper to fit a 9 inch cake pan. Place the cartouche into the pan and using baking spray, generously grease the cake pan.

5. Pour the honey butter mixture into the cake pan, then lay slices of jalapeño in the bottom of the tray. Pour cake batter into the pan, then place the pan into the oven to bake for 35-40 minutes.

6. Remove the pan from the oven, and use an offset spatula or butter knife to free the cake from the edges of the cake pan. Place a wire rack lined baking tray onto the top of the cake pan then carefully flip it over so that the baking tray is on the bottom.

7. Tap the bottom of the cake pan and gently remove the cake pan from the cake. Let the cake cool slightly before serving.