Chipotle Hot Honey Skillet Cornbread

Place a 10-inch (25 cm) cast-iron skillet in the oven. Preheat the oven to 400°F (204°C), leaving the skillet in the oven for at least 10 minutes once the oven reaches temperature.

Whisk the fine-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda and sea salt together in a large bowl until evenly distributed.

In a separate bowl, whisk the whole buttermilk, sour cream, eggs, 5 tablespoons (71 g) melted butter, oil, liquid smoke, minced chipotle pepper and adobo sauce until well mixed.

Pour the wet ingredients into the dry ingredients and fold only until no dry pockets of flour or cornmeal remain. Do not overmix. Let the batter rest for 5 minutes to give the fine-ground cornmeal time to absorb some of the liquid.

Carefully remove the hot cast-iron skillet from the oven. Add the remaining 1 tablespoon (14 g) butter and swirl to coat the bottom and sides. Scatter the diced jalapeños evenly across the bottom, then drizzle 3 tablespoons (63 g) hot honey over the jalapeños.

Immediately spoon the rested cornbread batter over the jalapeños and hot honey. Spread the batter evenly without disturbing the jalapeños on the bottom of the skillet.

Bake for 15 to 20 minutes, until the cornbread is golden around the perimeter and a toothpick inserted near the center comes out with a few moist crumbs. Do not wait for a completely dry toothpick, which can result in dry cornbread.

Let the cornbread cool in the skillet for 10 to 15 minutes. Drizzle the remaining 1 tablespoon (21 g) hot honey over the top before slicing and serving.