A great cornbread is all about balance–too much cornmeal and it turns out crumbly. Too little sugar and the flavor of the cornmeal falls flat. Not enough fat and you’re left with dry mouth. This one balances all the elements, with the added bonus of sneaky pockets of sweet fresh ricotta, juicy kernels of fresh corn, and the savory depth of flavor that only Japanese furikake seasoning can bring. Pouring the batter into a preheated skillet creates an almost instant crispy caramelized exterior crust which can only be considered a good thing when we're talking cornbread. Do yourself a favor and eat this warm–it preheats well.