Ingredients:

• 1 tablespoon unsalted butter
• 2 cups all-purpose flour (about 8 1/2 ounces)
• 1 cup yellow cornmeal (about 5 3/4 ounces)
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups whole milk
• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1 cup fresh or thawed frozen corn kernels (from 2 ears)
• 1/2 cup unsalted butter (4 ounces), melted
• 2 tablespoons fresh jalapeno, chopped
• 2 large eggs, beaten
• Softened unsalted butter, honey, and smoked flaky sea salt, for serving

Cooking Instructions:

1. Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat, and set aside.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Make a well in center of dry ingredients; add milk, cheddar, corn, melted butter, jalapeño, and eggs. Mix until batter is just combined. (Be sure not to overmix or cornbread will be tough.) Pour batter into prepared skillet, and spread evenly. Bake in preheated oven until cornbread is light brown on top and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool 5 minutes.
3. Cut cornbread into slices. Smear tops of slices with softened butter, drizzle with honey, and sprinkle with smoked flaky sea salt, if desired.