Sweet Restaurant-Style Cornbread

Heat a dry skillet over high heat. Add the corn kernels and char until blackened in spots, 3–4 minutes. Remove and set aside.

In the same skillet over medium heat, toast the yellow cornmeal, stirring frequently, for 3–4 minutes until fragrant and nutty.

Transfer the toasted cornmeal to a large bowl. Whisk in the buttermilk and whole milk until combined. Let the mixture rest for 20 minutes.

In a small saucepan, melt the unsalted butter over medium heat, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty. Reserve 3 tbsp for the glaze; use the remainder for the batter.

Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Allow the skillet to heat for at least 20 minutes.

Whisk the eggs, browned butter (the non-reserved portion), honey, sour cream, and cream-style corn into the rested cornmeal mixture until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, and brown sugar.

Fold the dry ingredients into the wet cornmeal mixture until just combined — do not overmix. Gently fold in the charred corn kernels.

Carefully remove the hot cast iron skillet from the oven. Add the bacon fat and swirl to coat the bottom and sides. Immediately pour in the batter.

Bake at 425°F for 22–26 minutes, until the top is golden brown and a tester inserted in the center comes out with moist crumbs (not wet batter).

Whisk together the reserved 3 tbsp browned butter, 2 tbsp honey, and a pinch of flaky sea salt to make the glaze. Brush the glaze over the hot cornbread immediately after it comes out of the oven, then sprinkle with additional flaky sea salt.

Rest the cornbread in the skillet for 10 minutes before slicing and serving.