Begin by preheating your oven to 200°C (400°F). This step ensures your cornbread rises beautifully, getting that golden crust we love.

Grease an 8-inch square baking dish with the extra tablespoon of olive oil. Don’t skimp here; it helps achieve that perfect release and prevents any sticking.

In a large bowl, whisk together the flour, baking powder, baking soda, ground cumin, crushed red pepper flakes, brown sugar, and a pinch of salt and black pepper. This combination sets the stage for a flavorful base that brings out the best in our cornbread.

Now, let’s add the quick-cooking polenta. Stir this into the dry mixture until it’s well incorporated. Polenta gives the cornbread its distinctive texture, contributing to that slight crunch.

In a separate bowl, mix the crème fraîche, eggs, and olive oil. Blend until smooth and creamy. This mixture not only provides moisture, but it also enriches the flavor of the cornbread.

Pour the wet ingredients into the bowl with the dry mix. Gently fold until just combined. Be careful not to over-mix; we want a tender bread, not rubbery.

Fold in the corn kernels, chopped spring onions, fresh coriander, and diced jalapeño. This is where the cornbread comes to life, adding bursts of flavor and color.

Spoon the mixture into your greased baking dish. Spread it evenly to ensure even cooking, which leads to a consistent texture throughout.

Here’s where we kick things up a notch. Sprinkle the crumbled feta, sharp cheddar, sliced jalapeño, and red onion over the top. Don't forget the black sesame seeds and a sprinkle of smoked paprika for a beautiful presentation.

Place your dish in the preheated oven. Bake for 25-30 minutes or until the edges turn a lovely golden brown and a toothpick inserted into the center comes out clean.

Once out of the oven, let the cornbread cool for about 10 minutes. This short wait is worth it—it helps with cutting and serving, making every piece intact.