Description
A rich and moist corn-based casserole with sharp cheddar cheese and sweet corn kernels. This dish is a perfect hybrid between cornbread and corn pudding.
Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole corn kernels, drained
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with butter.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until combined.
- In a separate bowl, beat the eggs and stir in the sour cream and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the shredded cheddar cheese and the whole corn kernels.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let the casserole rest for 10 minutes before slicing into squares.