Servings 8 servings
Ingredients
- 1/2 cup unsalted butter, melted, plus more for greasing the baking dish
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 cup sour cream
- 2 large eggs
- 1 (14.75-oz.) can sweet creamed corn
- 1 (15.25-oz.) can whole kernel corn, drained
Instructions
- Preheat the oven to 350°F. Grease a 13x9-inch baking pan or 10-inch ovenproof skillet generously with unsalted butter.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon kosher salt.
- In a separate medium bowl, whisk together the melted butter, sour cream, eggs, creamed corn and corn kernels. Add the wet ingredients to the dry and mix just until combined.
- Scrape the batter into the prepared baking pan then bake, uncovered, until a toothpick inserted comes out clean, 35 to 40 minutes.
- Let cool slightly then serve.
Notes
- I serve this corn casserole slathered in butter (regular or honey!) and topped with chopped fresh chives and plenty of cracked black pepper.
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