Ingredients

The following ingredients have 8 Servings
  • 3 cups corn kernels (fresh or canned)
  • ½ cup water
  • 1 ½ teaspoons cornstarch
  • ¾ cup yellow cornmeal
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 cup sour cream
  • ½ cup unsalted butter
  • 1 tablespoon chopped chives (plus more for garnish)

Instruction

  • Set oven rack to the middle position, preheat to 350ºF (177ºC).
  • Heat a medium-sized saute pan over medium heat, add corn and saute for 1 minute, longer if needed to cook fresh corn.
  • Whisk together water and cornstarch in a small bowl, add to pan and stir frequently to combine.
  • Bring to a boil, stirring to thicken water, about 30 to 60 seconds, turn off heat and set aside.
  • Whisk together yellow cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add sour cream, melted butter, chives, and cooked corn mixture.
  • Pour batter into a lightly greased 8 by 8-inch casserole dish. Use a spatula to evenly spread it out into the pan.
  • Bake until the edges are lightly browned and the top is golden in color and set in the center, 45 to 55 minutes.
  • Serve warm garnished with more chives if desired.