Preheat the oven to 400 degrees and prepare a 8x8 baking dish by lightly greasing the pan and lining it with parchment paper.

Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet or pot.

While the butter is browning, add the chopped chives, minced garlic, and onion powder, and black pepper to a large mixing bowl.

Once the butter is browned, remove the butter from the heat and add it to the bowl with the chives and seasoning. The hot butter will bloom the spices and enhance the flavor. Stir and set aside to cool for a bit.

While the butter is cooling, add the corn meal, sifted flour, baking powder, and salt to a larger mixing bowl. Whisk together well. Then, add the shredded cheese and stir until well combined.

Next, add the buttermilk and eggs to the bowl with the brown butter mixture. Whisk until combined.

Pour the wet ingredients into the dry and gently fold until everything is well combined.

Pour the batter into the prepared 8x8 pan. Bake the cornbread for around 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.

Allow the cornbread to cool in the pan for a bit before transferring it to a wire rack to finish cooling.

Brush a little melted butter and flaky sea salt on the cornbread before slicing into 9 pieces and serving.