Dahmil's Cornbread Recipe

Preheat and prep skillet

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an ovenproof 8-9 inch round pan in the oven while it heats so it becomes hot. This helps create a crisp, buttery crust.

If using frozen corn, thaw and drain. If using fresh corn remove kernels from the cob. Mince jalapeño and chop chives if using.

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined. This ensures rising agents are distributed.

In a separate medium bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and honey (if using) until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. The batter should be slightly lumpy; avoid overmixing or the cornbread will be tough.

Fold in optional corn kernels, minced jalapeño, and chopped chives if using. Reserve a few kernels or chives for the top if you want a decorative finish.

Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of butter and swirl to coat the bottom and sides; the butter will sizzle and brown slightly, adding flavor. If you prefer, use 1 tablespoon of oil instead.

Pour the batter into the hot, buttered skillet, smoothing the top gently. Scatter reserved kernels or chives on top if desired.

Bake in the preheated 425°F (220°C) oven until the top is golden brown and a toothpick inserted into the center comes out clean, 18–22 minutes. The edges should pull slightly away from the skillet.

Remove skillet from oven and immediately spread the remaining 1 tablespoon melted butter over the hot cornbread so it soaks in. Let cool in the skillet for 10 minutes to set.

Slice into wedges and serve warm with extra butter and honey if desired. Leftovers keep covered at room temperature for 1 day or refrigerated up to 3 days; reheat gently.