Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar (adjust to taste)
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract (optional, for extra warmth)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar size casserole dish.
- In a large bowl, whisk together the eggs, milk, melted butter, and sugar until smooth.
- Add the cornmeal, flour, cornstarch, baking powder, and salt to the wet mixture. Stir until just combined.
- Fold in the whole kernel corn and cream-style corn. Stir gently to combine.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean (a little moisture is okay—it should be creamy).
- Let cool slightly before serving. It can be served warm or at room temperature.
Tip: For a slightly savory twist, reduce sugar to 1/4 cup and add a sprinkle of shredded cheddar cheese on top before baking.
Would you like a variation with fresh corn or a dairy-free version as well?