Skillet Hot-Honey Sweet Corn Cake

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 6 tbsp unsalted butter
• 1 1/2 cups fresh sweet corn kernels
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup hot honey
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the middle rack while it heats so the pan is screaming hot when the batter goes in.
2. 2Melt most of the butter in a small saucepan over medium heat until foamy and just beginning to smell nutty; swirl in the remaining butter off heat so it stays pourable.
3. 3In a large mixing bowl whisk the granulated sugar, brown sugar, eggs, milk, and vanilla until smooth and slightly frothy, about 45 seconds.
4. 4Whisk the flour, cornmeal, baking powder, and kosher salt together in a separate bowl, then fold the dry mixture into the wet ingredients just until no dry streaks remain.
5. 5Stir the fresh sweet corn kernels and most of the melted butter into the batter; reserve a spoonful of butter for the skillet.
6. 6Carefully remove the hot skillet from the oven, swirl the reserved butter across the bottom and sides, then immediately pour in the batter and smooth the top.
7. 7Bake 22 to 26 minutes until the edges are deep golden, the center springs back lightly when touched, and a toothpick inserted in the middle comes out with a few moist crumbs.
8. 8While the cake is still hot, drizzle the hot honey evenly over the surface so it soaks into the cracks and pools slightly at the edges.
9. 9Let the cake rest in the skillet 8 to 10 minutes so the honey sets into a glossy glaze and the crumb firms enough to slice cleanly.
10. 10Sprinkle flaky sea salt over the top, cut into wedges right in the pan, and serve warm so the corn stays sweet and the chili heat from the honey lingers.