Ingredients
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a touch of sweetness)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 1/2 cups shredded cheddar cheese (or your favorite melty cheese)
- Optional: chopped jalapeños or scallions for added flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent size.
- In a large mixing bowl, combine the sweet corn, cream-style corn, melted butter, sour cream, and eggs. Mix well.
- In a separate bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the shredded cheese and any optional add-ins like jalapeños.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Enjoy warm!
Let me know if you’d like a spicier variation or a gluten-free version!