Ingredients:

  • 1/2 cup Unsalted Butter, melted, plus extra for greasing
  • 2 large Eggs, room temperature
  • 1 cup Full-Fat Sour Cream (or Greek yogurt)
  • 1 (15 oz) can Whole Kernel Corn, drained well
  • 1 (15 oz) can Creamed Corn, undrained (essential for creamy texture)
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1/2 cup Mature Cheddar Cheese, grated, divided

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously grease the 9x13 inch casserole dish with butter or cooking spray.
  2. Gently melt the required butter (1/2 cup) and set aside to cool slightly.
  3. In the first mixing bowl, whisk together the slightly cooled melted butter, the two large eggs, and the sour cream until smooth and fully incorporated.
  4. Stir in both the drained whole kernel corn and the undrained creamed corn until distributed evenly throughout the wet mixture.
  5. In a second, smaller bowl, whisk together the flour, baking powder, salt, and black pepper. This step ensures the leavening agent is spread evenly.
  6. Add the dry ingredient mixture to the wet mixture. Gently fold everything together with a rubber spatula until just combined. Stop mixing as soon as no pockets of dry flour remain. Stir in half (1/4 cup) of the grated Cheddar cheese.
  7. Pour the prepared batter into the greased casserole dish, spreading it out evenly. Sprinkle the remaining 1/4 cup of Cheddar cheese over the top.
  8. Bake in the preheated oven for 45 to 50 minutes. The casserole is ready when the edges are set and lightly golden brown, and the center is set (a wooden skewer should come out clean or with moist crumbs).
  9. Remove the casserole from the oven and allow it to rest for 10 minutes before serving. This resting time ensures the internal structure firms up properly for neat slices.