Preheat oven to 400°F (200°C). Place a 9-inch cast-iron skillet or a 2-quart oven-safe baking dish in the oven while it heats so the pan is hot when batter is added.

Roast and prepare poblanos

If poblanos are not already roasted: char the skins over an open flame or under a broiler until blackened, then place in a covered bowl or plastic bag to steam 10 minutes. Peel, seed and dice two poblanos. Pat dry to avoid adding excess moisture to batter.

Mix dry ingredients

In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp salt and 2 tbsp granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 3 large eggs until homogenous. Add 1 cup buttermilk, 1/4 cup creme fraiche or sour cream, and 1/2 cup melted unsalted butter; whisk until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and mix until just combined — a few small lumps are okay. Fold in 1 cup shredded sharp cheddar, the diced roasted poblanos, minced pickled jalapeño if using, 3 sliced green onions, 1/4 cup chopped cilantro and 1/2 tsp freshly ground black pepper. Do not overmix; you want a light, airy batter.

Heat skillet and bake

Carefully remove the hot skillet from the oven and add 1 tbsp oil or melted butter, swirling to coat the bottom and sides. Pour batter into the hot skillet (it should sizzle slightly on contact). Smooth the top gently. Bake at 400°F (200°C) for 20–25 minutes, or until the top is golden, puffed and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Rest briefly

Remove from oven and allow the cornbread soufflé to rest 5 minutes so it sets slightly. The top will deflate a little — this is normal.

Spicy Honey & Maple Butter

Make compound butter

While the soufflé bakes, place 1/2 cup softened unsalted butter in a bowl. Add 2 tbsp maple syrup, 1 tbsp honey, 1/2 tsp minced chipotle in adobo, 1/4 tsp smoked paprika, 1/4 tsp sea salt and 1/2 tsp lime zest (if using). Mash and whisk until smooth and emulsified. Taste and adjust heat or sweetness as desired. Transfer to plastic wrap or a small ramekin and refrigerate briefly if you want it to firm; otherwise keep at room temperature for easy spreading.

Finish & Serve

Assemble

When the soufflé is rested, dollop the spicy honey & maple butter on top so it melts into the warm bread. Drizzle an additional 1–2 tbsp honey or maple syrup across the top for added shine and sweetness. Sprinkle extra chopped cilantro and optional sliced pickled jalapeño. Serve immediately, cut into wedges or spoon out portions.

Leftovers

Store any leftover cornbread wrapped tightly in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through; refresh with a smear of the compound butter before serving.