Cornbread Recipe

Put a 10-inch cast-iron skillet in the oven and preheat to 400°F (or 375°F convection). Add the vinegar to the milk, stir once, and let stand 10 minutes.

Stir together the cornmeal, baking soda, and salt. Stir in the frozen corn, jalapeño (if using), and shredded cheese.

Beat the egg into the milk, then stir in the melted butter and oil. Mix the wet and dry ingredients until combined.

Remove the skillet from the oven, add the Crisco, and let it melt; swirl to coat.

Pour in the batter and spread evenly. Squirt honey in thin crisscross lines about ¼ inch apart across the top.

Bake 20–25 minutes, until the top is browned and a toothpick comes out clean.