This tacky, tender-crumbed cornbread turns a facet dish staple into a complete showstopper. For a lot of, cornbread is a practice of itself, so when creating this recipe, I needed to make one thing that felt true to its roots—however reimagined with bolder flavors. I begin with a layer of corn and caramel, which helps emphasize the sweetness of the cornbread. Including cheddar cheese to the batter balances the topping with a salty, savory richness, and the recent honey butter (actually the icing on prime) lifts each. Don’t be afraid of flipping the bread—I promise you are able to do it, and the payoff of seeing the candy layer of caramelly corn on prime is completely value it.