Bill Telepan's corn cakes
Take half of the cornmeal, and in a bowl, pour over 1 ½ tablespoons of boiling water. Let sit for 10 minutes. In another bowl, combine the remaining cornmeal., flour, sugar, salt & baking powder and whisk to combine. In another bowl combine the eggs and cream. Whisk to combine. Add wet ingredients to dry, blend well. Then add corn. Whisk to combine. Let rest for at least 10 minutes.
Melt 1 to 2 teaspoons butter in an ovenproof sauté pan over medium heat. When the butter is bubbling, pour in 1/3 cup batter to form a cake 4 inches in diameter. Cook 1 to 2 at a time but do not crowd pan. When cake edges begin to turn brown, about 30 seconds to 1 minute, pop pan into oven until the surface is cooked, about 4 to 5 minutes. Remove pan from oven, flip cake over, and cook 1 to 2 more minutes over medium heat on stovetop. If cakes are getting too dark lower the heat on the stovetop. Transfer cake to a wire rack and repeat with remaining batter.