12 tablespoons unsalted butter, at room temperature, plus more for greasing the skillet
¼ cup vegetable oil
½ cup granulated sugar
⅓ cup honey
2 large eggs, at room temperature
3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
¼ teaspoon cayenne pepper
1¼ teaspoons fine sea salt
1 cup whole milk
⅓ cup sour cream
Finishing:
2 Fresno chiles (or jalapeños), seeded and thinly sliced into rings
2 tablespoons unsalted butter, melted
2 tablespoons honey, plus more for serving
Preheat the oven to 350°F. Generously grease a 12-inch skillet with softened butter. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil and sugar together on medium speed. With the mixer running, gradually add the honey in a slow, steady stream, and mix well to combine. Add the eggs one at a time, scraping well after each addition. Continue mixing until the mixture is light and fluffy, about 3 minutes. In a medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine. Add the flour mixture to the mixer and mix until well incorporated. Add the milk and sour cream, and mix until the batter is smooth, about 2 minutes more. Pour the batter into the prepared skillet and spread into an even layer. Top the surface of the batter with the chilis. Bake until the edge appears crisp and a toothpick inserted into the center comes out clean, 40 to 45 minutes. In a small bowl, whisk the melted butter and honey well to combine. Remove the cornbread from the oven and brush all over with the honey butter. Return the cornbread to the oven until the surface is golden, about 3 minutes. Let cool at least 20 minutes before slicing and serving. Serve with additional honey, for drizzling, if desired.