For the Hot Honey Caramel:

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½ cup brown sugar

4 tbsp unsalted butter

2–3 tbsp Mike’s Hot Honey

Pinch of salt

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For the Fruit Layer:

1–2 fresh peaches, thinly sliced (or canned, drained and patted dry)

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For the Corn Cake Batter:

1 box Krusteaz Gluten-Free Honey Cornbread & Muffin Mix (ingredients listed on box, plus)

1 extra egg

½ tsp baking powder

1 ½ tsp vanilla extract

1–2 tbsp sugar (do 2 and see)

1–2 tbsp Mike’s Hot Honey (do 1 and see)

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Instructions

1. Preheat your oven to 325°F (oven runs hot- want 350°F). Generously butter a 9-inch round or square cake pan.

2. Make the hot honey caramel: In a saucepan over medium heat, melt the butter. Stir in brown sugar, hot honey, and salt. Let it bubble gently for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla if using.

3. Pour the hot honey caramel into the prepared pan and tilt to coat the bottom evenly.

4. Layer the peach slices over the caramel in a single, slightly overlapping pattern. Let peaches "set" some into the caramel to help hold placement when adding batter.

5. Prepare the cornbread batter: In a large bowl, mix the Krusteaz mix with the box ingredients plus 1 extra egg, sugar or honey, optional hot honey, and optional spices. Stir until just combined.

6. Carefully spoon the batter over the peaches and spread gently to cover.

7. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.

8. Let cool for 5–10 minutes. Run a knife around the edges, then invert carefully onto a serving plate.

9. Serve warm or at room temperature. Optionally drizzle with hot honey caramel. To make this- double caramel recipe, put half in the tin for the cake and then whisk in ½ cup of cream.