Honeychile Brown Butter Cornbread

If you’ve eaten enough cornbread, chances are you’re aware of the sweet-versus savory camps, neither willing to admit there’s more than one way to make cornbread. I grew up eating a savory skillet version served alongside greens. At some point in my childhood, my mom (the family rebel) introduced us to Jiffy, and we switched to Team Sweet. These days, I believe there’s room for both kinds of cornbread. This recipe, with browned butter for nutty notes, straddles both worlds and makes you want to eat the entire skillet in one sitting. I prefer to coat the pan with bacon grease, which I always have on hand (y’all, I was raised up right!), or shortening. But if you only have oil or butter, that’s fine, too.

This recipe was excerpted from 'Everyday Grand' by Jocelyn Delk Adams. Buy the full book on Amazon.