Sweet and Spicy Cornbread

Name: Sweet and Spicy Cornbread
Ingredients: Cornbread; 12 tablespoons (170g) unsalted butter, at room temperature, plus more for greasing the skillet; ¼ cup (50g) vegetable oil; ½ cup (99g) granulated sugar; ⅓ cup (104g) honey; 2 large (113g) eggs, at room temperature; 3 cups (362g) all-purpose flour; 1 cup (156g) yellow cornmeal; 1 tablespoon baking powder; ¼ teaspoon cayenne pepper; 1¼ teaspoons fine sea salt; 1 cup (228g) whole milk; ⅓ cup (77g) sour cream; Finishing; 2 Fresno chiles (or jalapeños), seeded and thinly sliced into rings; 2 tablespoons (28g) unsalted butter, melted; 2 tablespoons (39g) honey, plus more for serving

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This cornbread combines sweetness with a hefty kick of spice from fresh fresno chiles.

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Ingredients

Cornbread
12 tablespoons (170g) unsalted butter, at room temperature, plus more for greasing the skillet
¼ cup (50g) vegetable oil
½ cup (99g) granulated sugar
⅓ cup (104g) honey
2 large (113g) eggs, at room temperature
3 cups (362g) all-purpose flour
1 cup (156g) yellow cornmeal
1 tablespoon baking powder
¼ teaspoon cayenne pepper
1¼ teaspoons fine sea salt
1 cup (228g) whole milk
⅓ cup (77g) sour cream
Finishing
2 Fresno chiles (or jalapeños), seeded and thinly sliced into rings
2 tablespoons (28g) unsalted butter, melted
2 tablespoons (39g) honey, plus more for serving