Ingredients

The following ingredients have 10 Servings
  • 2/3 cup (100g) flour* ((all purpose/plain))
  • 1/2 cup (80g) yellow cornmeal* ((Note 2))
  • 1/4 cup (55g) white sugar*
  • 1 tbsp baking powder*
  • 1/4 tsp salt*
  • Pinch of cayenne pepper
  • 420 g / 14 oz creamed corn ((Note 3 for sub))
  • 420 g / 14 oz canned corn kernels - do not drain!!
  • 2 eggs (, beaten)
  • 1 stick / 115 g unsalted butter (, melted)
  • 1 cup (230g) sour cream
  • 2 tbsp vegetable oil

Instruction

  • Preheat oven to 325F/165C.
  • Whisk Dry ingredients in a bowl.
  • Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
  • Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
  • Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
  • Serve warm or even at room temperature.