@bakedwithlovebyivy: RECIPE: upside-down peach and jalapeño cornbread🌽🌶️🍯@The Feedfeed . CORNBREAD: Dry: 1 cup cornmeal 1 cup all purpose flour 1/4 tsp salt 1 tsp baking powder 1/2 tsp baking soda Wet: 1 stick (8 tbsp) unsalted butter, melted 1/3 cup white sugar 2 tbsp honey 1 egg 1 cup buttermilk ASSEMBLY: 3 peaches, pitted and halved 3 jalapeños, halved 3/4 cup white sugar 1/4 cup water 1/2 tsp chili flakes, optional Butter and hot honey, for topping . Preheat your oven to 350 degrees Fahrenheit. In a large bowl whisk your dry ingredients. In a superarte bowl whisk your wet ingredients. Pour the wet into the fry and fold together with a spatula. Thoroughly grease an 8-9” round pan OR cast iron skillet with oil and line it with parchment paper. Place the peach and jalapeño halves face down on the bottom of the pan. In a medium saucepan, add the sugar, water, and chili flakes if using. Turn the stove on medium heat, swirling the pan constantly (DO NOT STIR, SUGAR WILL CRYSTALLIZE) until a medium amber color is reached. Pour the bubbling, hot caramel over fruit. Top with the cornbread batter, smoothing into an even layer. Bake in the preheated oven 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, run around the sides of the pan again, and then invert it onto a serving plate. Enjoy! #cornbread #upsidedowncake #peach

Ivy Woolenberg

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Region: US

Wednesday 12 August 2026 19:26:56 GMT