Ingredients

The following ingredients have 10 Servings
  • ½ cup King Arthur Unbleached All-Purpose Flour
  • ½ cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 ½ cups Cabot Sour Cream
  • 6 tablespoons Cabot Unsalted Butter, melted
  • 3 ½ cups fresh corn kernels (from about
  • 7 ears of corn or frozen whole kernel corn, thawed
  • ½ cup minced seeded jalapeno pepper (about 3 peppers), optional

Instruction

  • PREHEAT oven to 350°F. Lightly grease a 13 x 9-inch baking dish with cooking spray.
  • COMBINE flour, cornmeal, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
  • WHISK eggs in a large bowl. Whisk in sour cream and melted butter; add to dry mixture, stirring just until moistened. Stir in corn and, if using, jalapeños. Pour batter into prepared dish.
  • BAKE 30 minutes or until center is set.