Ingredients
¾ cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar (optional)
½ teaspoon salt
2 large eggs
1 cup sour cream
½ cup whole milk
½ cup melted butter
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn (or DIY substitute)
Instructions
1. Preheat oven to 350°F and grease an 8×8 or 9×9-inch baking dish.
2. In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
3. In a separate bowl, mix eggs, sour cream, milk, and melted butter until smooth.
4. Add both whole and creamed corn to the wet mixture.
5. Combine dry ingredients with wet ingredients gently.
6. Pour into prepared dish and smooth the top.
7. Bake for 45–50 minutes until golden and set in the center.
8. Let rest for 10 minutes before serving.
Notes
To make homemade creamed corn: blend 1 cup corn with ¼ cup milk and a pinch of salt.
Store leftovers up to 4 days in the fridge.
Pairs well with roasted meats and holiday sides.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 275
- Sugar: 6g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg