Step 1

Adjust oven rack to middle position and preheat oven to 350F/180C.

Step 2

In a medium saucepan, melt the butter over high heat. Add the corn, and cook until golden brown, stirring and scraping the bottom of the pan continuously to prevent scorching; about 15 minutes.

Step 3

Transfer the corn-and-butter mixture to a blender, and blend until slightly pureed. Add in the cream and milk and blend on high until smooth. Add the eggs and continue blending until well mixed.

Step 4

In a medium bowl, whisk together the flour, cornstarch, cornmeal, sugar, salt, baking powder and baking soda until combined.

Step 5

Transfer the corn puree to the flour mixture and fold gently with a rubber spatula, until no flour pockets remain. Be careful not to overtax. Batter will be very thick.

Step 6

Pour batter into an oven-safe 9 to 10-inch skillet (cast iron, if you have one) that has been greased with butter. If you don't have an oven-safe skillet, use an 8 to 9-inch cake pan, greased with butter and dusted with flour.

Step 7

Bake for 35-40 or until a toothpick inserted in the center comes out clean or a digital food thermometer inserted in the center registers 194F/ 90C.

Step 8

Serve warm with whipped honey butter (recipe below). Store leftover in an airtight container at room temperature, reheating individual serving in the microwave.

Step 9

Add the butter, honey and salt in a bowl and whip with the whisk attachment of an electric mixer until light and fluffy; 3 to 5 minutes.

Step 10

Serve at room temperature on top of the warm cornbread.