In bowl, whisk together butter, sour cream,
milk, eggs and sugar.

In separate bowl, stir together cornmeal, flour,
salt, soda, pepper and hot pepper flakes. Stir sour
cream mixture into flour mixture along with corn;
mixing just until moist.  Spread into greased
8-inch (2L) springform. Sprinkle cheese over.

Bake in centre of preheated 425F (220C) oven for
25 to 30 minutes or until golden around the edges
and cake tester inserted in centre comes out clean.

Makes 8 to 10 servings.

TIPS: For extra flavour and colour, you can add 1/2 cup (125 mL) crumbled bacon or chopped roasted red pepper  to the batter.

To use this delicious cornbread for a stuffing, cut into cubes and let stand overnight on a baking sheet to dry out.