Hot Pepper Cornbread

I make this sour cream cornbread in a 6-inch springform pan or pie pan. Mix a little honey into softened butter and spread that on top—you won't regret it.

• Makes one 6-inch bread

½	cup stone-ground fine cornmeal
⅓	cup all-purpose flour
1	teaspoon baking powder
	Pinch of baking soda
	Pinch of salt
3	tablespoons sour cream
1	tablespoon unsalted butter, melted
1	tablespoon honey
1	small egg
½	jalapeño chile, stemmed, seeded, and cut into thin rounds
⅓	cup fresh or thawed frozen corn kernels

1. Preheat the oven to 375°F. Grease a 6-inch springform pan, ceramic baking dish, or pie plate.
2. In a medium-size bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Make a well in the center and add the sour cream, butter, honey, egg, jalapeňo, and corn. Beat well for 1 minute; the batter will be lumpy. Spoon the batter into the prepared pan. Bake for 20 to 25 minutes, until golden and a cake tester comes out clean when inserted into the center.
3. Transfer to a rack to cool. When cool, release and remove the sides of the pan, if necessary, and cut into small wedges to serve.