Ingredients:

  • 2 (14.75 ounce) cans cream-style corn (approximately 835g)
  • 1 (15.25 ounce) can whole kernel corn, drained (approximately 432g)
  • 1 cup sour cream (approximately 225g)
  • 1/2 cup unsalted butter, melted (113g)
  • 2 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese (113g) (optional)
  • 1/2 cup yellow cornmeal (60g)
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the cream-style corn, drained whole kernel corn, sour cream, melted butter, and beaten eggs.
  3. Whisk together the cornmeal, flour, sugar, salt, and pepper in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the shredded cheddar cheese (if using).
  6. Pour the mixture into the prepared baking dish.
  7. Bake for 35-40 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
  8. Let the casserole cool for a few minutes before serving. This helps it to set further.