Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 can (14.75 oz) cream-style corn, undrained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish generously.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper until thoroughly combined.
  3. In a separate bowl, whisk together the melted butter, eggs, sour cream, and milk until smooth.
  4. Pour the wet mixture into the dry mixture. Stir gently until just combined. Avoid overmixing.
  5. Gently fold in the drained whole kernel corn and the undrained cream-style corn.
  6. Pour the batter evenly into the prepared baking dish.
  7. Bake for 50 to 60 minutes, or until the edges are golden brown and a toothpick inserted near the centre comes out mostly clean.
  8. Let the casserole rest on a cooling rack for 10 minutes before slicing and serving warm.