Ingredients:

  • 4 Tbsp (57g) Unsalted Butter, for greasing
  • 1 (15 oz) can Whole Kernel Corn, drained well
  • 1 (15 oz) can Creamed Corn, undrained
  • 4 oz (113g) Cream Cheese, softened to room temperature
  • 1 cup (240g) Sour Cream or Plain Greek Yogurt
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (75g) Yellow Cornmeal (Fine Grind)
  • 1/2 cup (60g) All-Purpose Flour
  • 1/4 cup (50g) Granulated Sugar
  • 1 tsp (5g) Baking Powder
  • 1 tsp (5g) Kosher Salt
  • 1/2 tsp (2g) Freshly Ground Black Pepper
  • 1 cup (100g) Shredded Sharp Cheddar Cheese, divided

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with 4 Tbsp of butter.
  2. In a large mixing bowl, thoroughly beat the softened cream cheese until it is completely smooth and lump-free.
  3. Incorporate the sour cream or Greek yogurt into the cream cheese until just combined. Whisk in the lightly beaten eggs until the mixture is uniform.
  4. Whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper.
  5. Gradually add the dry ingredients into the wet mixture, stirring just until barely combined. Do not overmix.
  6. Fold in the drained whole kernel corn, the undrained creamed corn, and 3/4 cup of the sharp cheddar cheese. Mix until everything is evenly distributed.
  7. Pour the batter into the prepared baking dish, smoothing the top lightly. Bake for 40 minutes.
  8. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top.
  9. Return to the oven and bake for an additional 10–15 minutes, or until the top is golden brown and the edges are set. A knife inserted near the centre should come out mostly clean.
  10. Let the casserole rest for 5–10 minutes before slicing and serving warm.