Perfecting Cornbread with Chef Tiffany Derry

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Yellow Cornmeal
• ½ cup Granulated Sugar
• 2 ½ Tablespoons Baking Powder
• 1 teaspoon Kosher Salt
• 2 cups Whole Milk
• ½ cup (1 stick) Unsalted Butter, melted (+ 1 Tbsp. for your pan)
• 2 Large Eggs, beaten
• 1 cup Corn Kernels, fresh or frozen and thawed
• 2 cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Jalapeños, chopped

For Garnish
• 2 Tablespoons Unsalted Butter, softened
• 1 Tablespoon Honey
• 2 teaspoons Smoked Sea Salt

Instructions

• Preheat the oven to 375°F. Heat a small 6 or 8-inch cast iron pan over medium heat then melt a tablespoon of butter in it, making sure you cover the sides of the pan. This will give it a nice crispy edge. Take it off the heat once the butter is melted.
• In a mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
• Make a well in the center of the dry ingredients and add the milk, melted butter, eggs, corn, cheese, and jalapeños. Mix until the batter just comes together. Make sure not to over mix or the cornbread will be tough.
• Pour into your buttered pan, filling it about halfway up the side, and bake until the cornbread has risen and is lightly brown on top, 20 to 30 minutes.
• Smear the top of the cornbread with softened butter, drizzle with honey, and sprinkle with a little smoked sea salt.