Sweet Corn Casserole with Cornmeal and Sour Cream

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 large eggs
• 1 cup sour cream
• 1 stick unsalted butter, melted
• 1/2 cup whole milk
• 1 can creamed corn, 15 oz
• 2 cups fresh or frozen corn kernels
• 1 cup shredded sharp cheddar cheese

Before you cook

• Melt the butter and let it cool slightly so it does not cook the eggs.
• Thaw the corn kernels if they are frozen and pat them dry.
• Butter a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Whisk the cornmeal, flour, sugar, baking powder, salt, and pepper together in a large bowl.
3. Beat the eggs in a second bowl until they are uniformly yellow.
4. Whisk the sour cream, melted butter, and milk into the eggs.
5. Stir the creamed corn and the corn kernels into the wet mixture.
6. Pour the wet mixture into the dry ingredients and fold just until no dry cornmeal remains, keeping the batter lumpy.
7. Fold in half the cheddar.
8. Pour the batter into the buttered dish and spread it level.
9. Scatter the remaining cheddar over the top.
10. Bake uncovered for 50 minutes, until the top is golden and a knife inserted an inch from the edge comes out clean while the very center still wobbles slightly.
11. Let the casserole rest for 15 minutes so the custard sets before you spoon it out.