I was on the hunt for the perfect cornbread recipe and after testing several recipes I believe this is it. If you have a 10-inch cast iron skillet this would be the perfect time to use it, or 9 or 10-inch square or round baking pan or cake pan also works well. Adapted from America’s Test Kitchen Fall 2016 magazine, but with just a bit more sugar added, this cornbread recipe is perfect. This cornbread is tender yet dense with a thick crunchy crust. I prefer a Northern-style cornbread which is sweeter than its Southern counterpart, and this recipe provides the right amount of sweetness from a combination of brown and granulated sugar, plus plenty of corn flavors by using yellow cornmeal and fresh or frozen kernel corn. I use regular frozen kernel corn since it is available year-round and less messy than cutting kernels off the cob. Briefly pureeing the corn in a food processor or blender eliminates tough chewy kernels. Cornbread pairs perfectly with your favorite chili or soup recipes, or take it along to your summer barbecue. Cornbread is best served warm with a pat of butter and you can add a drizzle of honey for the ultimate cornbread indulgence.