Ingredients:

  • 1 cup yellow cornmeal (150 g)
  • 1 cup all-purpose flour (125 g)
  • 1 tbsp baking powder (12–15 g)
  • 2 tbsp granulated sugar (25 g) — optional; adjust to taste
  • 1/2 tsp fine sea salt (3 g)
  • 2 large eggs
  • 1 cup buttermilk (240 ml) — or 1 cup whole milk + 1 tbsp lemon juice/vinegar, rested 5 minutes
  • 1/2 cup sour cream (120 g) — or plain Greek yogurt
  • 1/4 cup unsalted butter, melted and cooled (56 g)
  • 1 tsp vanilla extract (optional, for balance) (5 ml)
  • 1 (15 oz) can whole kernel corn, drained (425 g can; drained weight ≈ 200–250 g)
  • 1 (14.75 oz) can creamed corn (420 g) — do NOT drain
  • 1 cup shredded sharp cheddar cheese (100 g) — optional (for cheesy version)
  • 2 tbsp chopped chives or green onions (optional)
  • 1/2 cup diced roasted red pepper or canned mild green chiles (optional)
  • 1 tbsp unsalted butter or neutral oil for greasing (14 g)

Instructions:

  1. Preheat oven to 350°F (175°C). Brush or rub the 9x13-inch (23x33 cm) baking dish with butter or neutral oil; set aside.
  2. Whisk cornmeal, flour, baking powder, sugar, and salt in a large bowl until evenly distributed.
  3. In a separate bowl, whisk eggs, buttermilk (or milk + acid), sour cream, melted butter, and vanilla (if using) until smooth.
  4. Pour the wet mixture into the dry ingredients; stir gently with a spatula until just combined—do not overmix. Batter will be thick and slightly lumpy.
  5. Fold in the drained whole kernel corn, then pour in the creamed corn and gently fold until evenly distributed. If using cheese or chiles, fold most of the cheese in and reserve a handful for topping.
  6. Scrape the batter into the prepared baking dish, smooth the top, and sprinkle reserved cheese and chives or scallions if using.
  7. Bake in the center of the preheated oven for 40–50 minutes (use about 45 minutes as a guide) until the top is golden brown, edges pull slightly from the pan, and the center is set (a toothpick should come out with a few moist crumbs, not raw batter).
  8. Let rest for 10–15 minutes to firm up before cutting and serving. Serve warm.