1-First Step: Prep the Skillet Start by pouring 2 tablespoons mild oil, like canola, into your 10-inch cast iron skillet. Slide it into the cold oven, then crank the heat to 400 degrees F. This takes about 10 minutes while you mix the batter. Heating the oil first creates that golden crust everyone loves. Don’t skip it, trust me, it makes all the difference.

2-Second Step: Mix the Batter In a large bowl, toss in 1.5 cups fine ground white cornmeal, 1.5 teaspoons baking powder, and 1 teaspoon salt. Stir in 3 tablespoons melted butter, 1 egg, 0.5 cup sour cream, and 0.5 cup milk until just combined. No need to overmix, lumps are okay for tender cornbread. Fold in 1 cup whole kernel corn, 1 cup grated extra sharp cheddar, and 4 ounces lightly drained chopped green chiles. The batter should be thick but pourable. If it’s too dry, splash in a bit more milk. Smell those chiles? That’s the magic starting.

3-Third Step: Pour and Bake Once the oven hits 400 degrees, grab that hot skillet with oven mitts. Carefully pour the batter straight into the sizzling oil. It will bubble up a tad, that’s good. Slide it back in immediately and set a timer for 30 minutes. No peeking early, let it bake undisturbed. The top turns deep golden brown, cheese bubbles, and edges crisp. Test with a toothpick in the center, it should come out clean.

4-Fourth Step: Cool and Serve Let it rest in the skillet 5-10 minutes. The steam escapes for easier slicing. Cut into 8 wedges right there. Slather with butter and a drizzle of honey for extra Southern charm. Pairs perfect with chili or beans. Leftovers? They’ll be gone fast.