Preheat oven to 350°F. Place 2 tablespoons olive oil in bottom of
8-9” cast iron skillet. Place skillet in
oven while oven preheats and you prepare batter.
In a large bowl, whisk together the cornmeal, flour, baking soda,
baking powder and salt. In another
medium bowl, whisk the melted butter, remaining ¼ cup olive oil, brown sugar,
honey, egg and buttermilk. Pour the wet
ingredients into the dry mixture and fold gently just until combined.
Add the cubed TomaRashi and fold into the batter. Set batter aside.
Remove pan from oven.
Arrange the jalapeño slices in a
single layer on the bottom of the pan.
Set aside.
Place the sugar and water in a medium saucepan over medium
heat. Cook the sugar and water, swirling
the pan occasionally, until the mixture reaches a medium amber color, about 5
minutes.
Carefully pour the hot caramel over the jalapenos in the cast iron
skillet. Top with cornbread batter,
gently smoothing the batter with an offset spatula or rubber scraper.
Bake cornbread for 22-25 minutes or until the top is golden and a
toothpick inserted comes out with a few moist crumbs. Remove cornbread from oven.
Carefully run a knife around the sides of the pan to release the
edges of the cornbread. Let the
cornbread cool about 5 minutes, run a knife around the sides again, and invert
onto a serving plate.
Serve warm.
