Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly whisked
  • 1 cup full-fat sour cream (or Greek yogurt)
  • 1 (14.75 oz) can canned creamed corn, undrained
  • 1 (15.25 oz) can canned whole kernel corn, drained well
  • 1/2 cup yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese (optional topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Melt the 1/2 cup of unsalted butter and set it aside to cool slightly.
  3. Ensure the can of whole kernel corn is thoroughly drained. Keep the creamed corn undrained.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, salt, and pepper. Set aside.
  5. In the large mixing bowl, gently whisk the two large eggs until light and frothy.
  6. Stir in the cooled melted butter and the full-fat sour cream (or Greek yogurt) until just combined.
  7. Stir in the undrained creamed corn and the well-drained kernel corn. Mix gently.
  8. Add the dry ingredient mixture to the wet mixture. Use a spatula to fold until just combined. Crucially, stop mixing the moment you no longer see streaks of dry ingredients.
  9. Pour the batter evenly into the prepared baking dish.
  10. If using, sprinkle the shredded cheddar cheese evenly over the top of the batter.
  11. Place the dish into the preheated oven. Bake for 45 to 50 minutes.
  12. The casserole is ready when the edges are golden brown, the top is set, and a knife or toothpick inserted into the centre comes out mostly clean (some moist crumbs are expected).
  13. Remove the Corn Casserole from the oven and let it rest for 10 minutes before slicing and serving. This allows the internal structure to set.