1-First Step: Grab your 10-inch cast iron skillet and pour in 2 tablespoons of mild oil like canola. Slide it into the cold oven and set to 400°F. This preheats the skillet for crispy edges, a trick I learned from my grandma. While it heats (about 10 minutes), gather your mise en place. For vegan folks, prep your flax egg here.

2-Second Step: In a large mixing bowl, toss in 1 ½ cups fine-ground white cornmeal, 3 tablespoons melted butter, 1 egg, ½ cup sour cream, 1 ½ teaspoons baking powder, 1 teaspoon salt, ½ cup milk, 1 cup whole kernel corn, 1 cup grated extra sharp cheese, and 4 ounces lightly drained chopped green chiles. Stir until just combined; lumps are okay for tenderness. Taste the batter and adjust salt if needed. This one-bowl method keeps things simple. If gluten-free, double-check your cornmeal.

3-Third Step: Once the oven hits 400°F, use oven mitts to pull out the screaming hot skillet. Pour the batter straight into the oil; it will sizzle and bubble, locking in flavor. Smooth the top gently and pop it back in immediately. No peeking for the first 20 minutes to ensure even rising.

4-Fourth Step: Bake for 30 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean. The edges will pull away crisply. Let it rest 5-10 minutes in the skillet for easy slicing. Serve warm with butter and honey for pure bliss.