Smoked Corn Bread with Jalapeños

0 Remove seeds from 2 jalapeños and finely dice them. Sauté diced jalapeños in an oiled skillet until soft. Cut the 3rd jalapeño into circles and place to the side.
1 Preheat smoker to 375°F. Once preheated, melt 1 stick of butter in a cast-iron skillet and let it cook for 10 minutes.
2 While butter cooks, mix together dry ingredients in a mixing bowl (Flour, Cornmeal, Sugar, Baking Powder, Baking Soda and Sea Salt).
3 Once butter has cooked for 10 minutes, remove all but 1 Tbsp of butter from the skillet. In a second mixing bowl, mix together wet ingredients (Sautéed Jalapeños, Eggs, Heavy Cream and Sour Cream.  Then, slow stir in melted butter).
4 Coat the walls of the skillet with the 1 Tbsp of melted butter using a basting brush.
5 Combine wet and dry ingredients and then spread mixture evenly into the cast-iron skillet. Top with sliced jalapeños and place on the smoker for 30 minutes. Use a toothpick to check for doneness. Poke a toothpick in the cornbread and make sure it comes out clean. Let the smoked cornbread cool for 10 minutes and serve.