1-First Step: Prep the Skillet Grab your 10-inch cast iron skillet and pour in 2 tablespoons mild oil like canola. Pop it into the cold oven as it preheats to 400 degrees. This hot oil trick creates that irresistible crispy edge everyone raves about. Takes just a minute, but don’t skip it, or your cornbread might stick!

2-Second Step: Mix the Batter In a large bowl, combine 1 ½ cups fine ground white cornmeal, 3 tablespoons melted butter, 1 egg, ½ cup sour cream, 1 ½ teaspoons baking powder, 1 teaspoon salt, ½ cup milk, 1 cup whole kernel corn, 1 cup grated extra sharp cheese, and 4 ounces lightly drained chopped green chiles. Stir until just combined, no lumps. The batter should be thick but pourable.

3-Third Step: Pour and Bake Once the oven hits 400 degrees, carefully pull out the hot skillet. Pour the batter straight into the sizzling oil, spreading evenly. Slide it back in immediately and bake for 30 minutes. Look for a golden brown top and edges pulling away.

4-Fourth Step: Cool and Serve Let it cool 5-10 minutes in the skillet for easy slicing. Serve warm with butter and honey, or alongside chili. Pairs great with hearty soups too. For parties, cut into wedges.