Ingredients
- 1 (15 oz) can of creamed corn
- 1 (15 oz) can of whole kernel corn, drained
- 1 cup cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar (optional, for a slightly sweet version)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sour cream or Mexican crema
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1½ cups shredded cheese (cheddar or a blend of cheddar and Monterey Jack)
Optional Garnishes:
- Extra shredded cheese on top
- Chopped green onions or cilantro
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar-sized pan.
- In a large mixing bowl, combine the creamed corn and drained whole kernel corn.
- Stir in cornmeal, flour, sugar (if using), baking powder, and salt until just combined.
- Add in sour cream, melted butter, and eggs. Stir until the mixture is smooth and creamy.
- Fold in the shredded cheese.
- Pour the batter into the prepared baking dish and spread evenly. Top with extra cheese if desired.
- Bake for 40–45 minutes, or until the center is set and the top is golden brown.
- Let cool for about 10 minutes before serving. Garnish with green onions or cilantro if using.
✨ Tips:
- This dish pairs perfectly with BBQ meats or a spicy salsa.
- You can add chopped jalapeños or green chiles for extra flavor.
Would you like a printable version or a variation (e.g., spicier, gluten-free, etc.)?