Sweet flavor of corn, crispy crust, moist, tender interior - let’s dial it all up to 11 for the richest cornbread ever! You’ll need: 440g Unsalted butter, divided 830g Corn kernels, thawed from frozen 145g Heavy cream 80g Whole milk 3 Large eggs 220g Cake flour 205g Isomalt, fine grind 145g Cornmeal, medium grind 80g Granulated sugar 9g Kosher salt 4g Baking powder 2g Baking soda 1 recipe Honey Butter, for serving So corny: Melt 360g butter on medium-high heat. Cook corn about 30 minutes. Remove

This is the best. Cornbread. Ever. Whip up some honey butter and people might weep at your Thanksgiving table. You should proably test these recipes tonight, just to make sure: chfstps.co/2dq98xf | ChefSteps