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Preheat the oven to 350ºF. Thoroughly grease an 8-9” round pan OR cast iron skillet with oil and line it with parchment paper.
Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the melted butter, sugar, honey, egg, and buttermilk until well combined. Pour the wet ingredients into the cornmeal mixture and fold together with a spatula.
Add the sugar, water, and chili flakes, if using, to a medium saucepan. Turn the stove on medium heat, swirling the pan constantly (do not stir or the sugar will crystallize) until a medium amber color is reached.
Arrange the peach and jalapeño halves face down on the bottom of the prepared pan.
Pour the hot caramel over fruit. Top with the cornbread batter, smoothing into an even layer.
Bake for 28-32 minutes or until the top is golden brown and a toothpick inserted comes out with a few moist crumbs. 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. Let the cake cool for 5 minutes, then run around the sides of the pan again, and then invert it onto a serving plate.
Serve with softened butter and a drizzle of hot honey and enjoy!