Makes 12 servings. Difficulty
1-1/2 cups cornmeal 3/4 baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1/2-1 jalapeño pepper, minced (vary amount depending on your heat preference) 2 Tablespoons vegetable oil 2 Tablespoons molasses 2 eggs, lightly beaten 1/3 cup cream 1 cup fresh corn kernels 1 Tablespoon unsalted butter
Preheat oven to 400°F.
In a large bowl, combine cornmeal, baking powder, baking soda and salt.
In a separate bowl, whisk together sour cream, minced jalapeno, vegetable oil, molasses, eggs and cream.
Add wet ingredients to dry ingredients; stirring until just combined. Stir in corn kernels.
Melt butter in a 9-inch heavy bottomed, oven-safe skillet over medium-low heat; rotate skillet to coat all sides of pan with butter. Pour batter into pan.
Transfer skillet to oven and bake for 40 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pan for 10 minutes on a wire rack. Loosen edges with a knife, invert and remove cornbread from skillet. Cool completely on a wire rack.