Overview
Prep15 min
Cook50 min
Total65 min
Servings9
DifficultyEasy
Ingredients
Equipment
- 9x9-inch baking dish
- Blender
- Mixing bowls
Method
01
Make the batter
Heat the oven to 350\u00b0F and butter a 9x9-inch dish. Whisk the flour, cornmeal, sugar, baking powder, and salt. Pur\u00e9e 3 cups of the corn until creamy.
02
Bring it together
Whisk the butter and eggs, then add the sour cream and corn pur\u00e9e. Fold in the dry ingredients and the remaining whole corn.
03
Bake and rest
Bake 45 to 50 minutes until golden at the edges and almost set in the center. Cool at least 10 minutes before serving.
Tips
NoteA slightly soft center at the oven door is correct \u2014 it sets as it cools.
NoteFrozen corn works fine; thaw and pat it dry first.
NoteRefrigerate up to 4 days or freeze up to 3 months.
Nutrition
NoteNutrition varies by ingredient brands and serving size.
Storage
RefrigeratorRefrigerate up to 4 days.
FreezerFreeze up to 3 months.
Frequently asked
Can I use canned corn?+
Yes \u2014 drain it well; you need about three 15-ounce cans for 4 1/2 cups.
Can I make it in a 9x13 dish?+
Yes, but it bakes thinner and faster \u2014 start checking around 35 minutes.
Is it sweet?+
Gently \u2014 three tablespoons across the whole dish reads as corn flavor, not dessert.
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