1 cup cornmeal

1 cup all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

4 tbsp butter, melted

1/4 cup olive oil

1/3 cup brown sugar or coconut sugar

2 tbsp honey

1 egg

1 cup buttermilk

Cheddar cheese, cut into cubes — quantity not specified by the creator

2 jalapeños, thinly sliced into coins

3/4 cup white sugar

1/4 cup water

Preheat the oven to 350°F. Thoroughly grease an 8x8-inch pan or an 8- to 9-inch cast-iron skillet with oil, then line it with parchment paper.

In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.

In another bowl, whisk together the melted butter, olive oil, brown or coconut sugar, honey, egg, and buttermilk. Pour the wet mixture into the dry ingredients and fold just until combined. Fold in the cheddar cubes.

Arrange the jalapeño coins over the bottom of the prepared pan. Go concentric circles for a skillet or neat rows for a square pan. Your cornbread has standards now.

Add the white sugar and water to a medium saucepan over medium heat. Swirl the pan constantly — do not stir — until the caramel reaches a medium amber color. Carefully pour the hot caramel over the jalapeños.

Spoon the cornbread batter over the caramel and jalapeños, spreading it evenly.

Bake for 20–22 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Run an offset spatula or sharp knife around the edges as soon as the cornbread comes out of the oven. Let it cool for no more than 5 minutes, loosen the edges once more, then carefully invert it onto a serving plate.