• Preheat the oven to 350º. Spray an 8-inch square or 9-inch square pan with nonstick cooking spray and line with parchment paper. Set aside.

Cornbread

• In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Stir together.
  2 cups all purpose flour, 1 cup yellow cornmeal, ⅔ cup granulated sugar, 1 ½ tablespoons baking powder, 1 teaspoon salt
• Whisk together 8 tablespoons (1 stick) of cooled melted butter, milk, vegetable oil and eggs in a separate bowl.
  8 tablespoons unsalted butter, 1 ¼ cups whole milk, ½ cup vegetable oil, 3 large eggs
• Pour the wet ingredients into the bowl with the dry ingredients and stir together just until everything is well combined. Set aside.

Jalapeño Popper Filling

• Remove the seeds from one jalapeño and finely dice. Add the diced jalapeños cream cheese, cheddar cheese, garlic powder and liquid smoke (if using) in a medium-sized bowl. Blend together with a fork until everything is combined.
  1 jalapeno pepper, 8 ounces cream cheese, ½ cup sharp cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon liquid smoke

Honey Jalapeño Glaze

• On the bottom of the pan, place a single layer of jalapeño slices (about 1 to 2 jalapeños). Drizzle honey over the jalapeños until they are well coated. Drizzle the melted butter on top.
  1 to 2 jalapeno peppers, 3 tablespoons honey, 2 tablespoons unsalted butter

Assemble and Bake

• Pour half of the cornbread batter over the honey and jalapeno slices.
• Next, drop small spoonfuls of the cream cheese mixture on top of the cornbread batter and then top with the remaining half of the batter.
• Bake for 40 to 45 minutes or until the cornbread is golden brown.
• To serve, place a plate on the top of the pan of cornbread. Flip the pan upside down to remove the cornbread and reveal the honey jalapeno top! Slice and enjoy.