Brown Butter Cornbread

Preheat oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat.

Brown the butter: In a light-colored saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter foams and browns, about 5-7 minutes. You'll see brown bits at the bottom and smell a nutty aroma. Remove from heat immediately.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In another bowl, whisk buttermilk, eggs, and honey until combined.

Pour 3/4 of the brown butter into the buttermilk mixture (reserve 1/4 for the pan). Whisk until smooth.

Pour wet ingredients into dry ingredients. Stir just until combined - don't overmix. Fold in corn kernels if using.

Carefully remove hot skillet from oven. Add remaining brown butter, swirling to coat bottom and sides.

Pour batter into hot skillet. It should sizzle - this creates those crispy edges!

Bake 22-25 minutes until golden brown and a toothpick inserted in center comes out clean.

Let cool 10 minutes in skillet. Brush top with additional melted butter if desired.

Slice into wedges and serve warm with more butter and honey.