Cornbread:
- 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
Jalapeño Topping:
- ½ cup (120ml) honey
- 1 Tbsp (20g) light corn syrup
- 4 Tbsp (60g) cold, unsalted butter
- 2 jalapeños thinly sliced
- Cooking spray, for greasing