Best Jalapeño Upside Down Cornbread Recipe | Chef Joshua Weissman

Ingredients

• 1 cup (120g) all-purpose flour
• 1.25 cups (200g) fine ground yellow cornmeal
• 2.5 tsp (10g) baking powder
• 2 tsp (8g) fine sea salt
• ½ cup (100g) granulated sugar
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• ½ cup (75g) unsalted butter, melted
• ½ cup (120ml) honey
• 1 Tbsp (20g) light corn syrup
• 4 Tbsp (60g) cold, unsalted butter
• 2 jalapeños thinly sliced
• Cooking spray, for greasing