Ingredients
- 1 cup creamed corn
- 1 cup whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (113 grams) unsalted butter, melted
- 1 cup cornmeal
- 1/4 cup granulated sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In a large bowl, combine creamed corn, drained whole kernel corn, sour cream, and melted butter. Mix until combined.
- Add cornmeal, sugar (if using), salt, and black pepper. Stir until well incorporated.
- Mix in the beaten eggs until the batter is smooth.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45–50 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 5–10 minutes before serving.
Notes
- Do not overmix to keep the texture tender.
- For a golden top, bake uncovered on the center rack.
- Let rest before slicing to help it set properly.
- Store in the refrigerator for up to 3 days.
- Reheat at 350°F (175°C) for 10–15 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
