Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal (preferably stone-ground for extra flavor)
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) milk (whole or 2%)
  • 1/2 cup (113g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 (14.75 ounce / 418g) can creamed corn, undrained
  • 1 cup (226g) sour cream (full-fat or light)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In the same bowl, add milk, melted butter, egg, creamed corn, and sour cream. Stir until just combined. Do not overmix.
  4. Pour the batter into the prepared baking dish.
  5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs clinging to it). The top should be golden brown.
  6. Let cool for 10 minutes before serving.