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Heat oven to 375F.
Heat a large (10-inch) cast-iron skillet over high heat. Once it is hot, add the corn and dry-roast for 4-5 minutes or until blackened, stirring occasionally. Remove the corn from the pan and let cool.
In a large bowl, whisk together the flour, baking powder, baking soda, cumin, cayenne, sugar, 1.5 tsp salt, and black pepper to taste. Set aside.
In a separate bowl, whisk together the polenta, sour cream, eggs, and ½ cup of the oil. Add it to the dry ingredients along with the green onions, cilantro, jalapeno, and toasted corn. Fold together until just combined.
Grease the skillet with the remaining tbsp of olive oil. Pour in the cornbread batter. Scatter the toppings (feta, cheddar, jalapeno rounds, and nigella seeds) over the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is browned and crispy. Serve warm or at room temperature.