½cupunsalted butterplus additional butter for greasing pan
½cupfine stone-ground yellow cornmeal
1(15 oz)can creamed corn
1(15 oz)can whole corn kernelswell drained
Preheat the oven to 350 degrees F. Grease a 2-quart, 9x 9-inch, or 11 x7-inch baking dish with butter and set aside.
In a microwave-safe dish or small quart-pan, melt 1 stick of butter. Allow the butter to cool while combining the other ingredients.
In a medium mixing bowl, mix together the flour, cornmeal, salt, baking soda, and sugar.
In a large mixing bowl, combine the melted butter, eggs, sour cream, creamed corn, and whole corn. Stir in the flour mixture until everything is JUST combined. Don’t overmix.
Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the center is fully set and the casserole is lightly browned.
Flour: Use either all-purpose or whole white wheat flour. Even a 1:1 gluten-free flour blend will work with great results.Cornmeal: Use fine stone-ground yellow cornmeal, not corn flour or masa. Corn: Use canned corn or 1.5 cups of defrosted corn kernels. You can use fresh on the cob if desired as well, but you must cook the corn first. Once cooked, allow to cool, and cut off the corn kernels from the cob, and measure out 1.5 cups---this is about 2 kernels of corn. Sour Cream: Use either full-fat or low-fat, NOT fat-free sour cream, as fat-free sour cream will alter the results. Doubling the Recipe: Simply double the ingredients and use a 9x13 baking dish. You may need to add 5-10 minutes to the baking time as well. Storage: Place cooled leftovers in an airtight container and store them in the refrigerator for up to 3 days.