Creamy Corn Cake with Cheese

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

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent size.
  2. In a large mixing bowl, combine the sweet corn, cream-style corn, melted butter, sour cream, and eggs. Mix well.
  3. In a separate bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
  4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in the shredded cheese and any optional add-ins like jalapeños.
  6. Pour the batter into the prepared baking dish and smooth the top.
  7. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Let cool slightly before serving. Enjoy warm!

Let me know if you’d like a spicier variation or a gluten-free version!

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