This is a cross between cornbread and corn pudding. It’s a great side dish for BBQ, Mexican food, or many meat main dishes. When I’m in the mood for something spicy I stir in a can of chopped green chiles, or top with jalapenos (as shown).
To make this #dinnerdoneby9am I mix the batter together and spread into the pan, refrigerate all day, and bake just prior to serving.
-2/3 c flour
-1/2 c cornmeal
-tsp baking powder
-1/2 tsp salt
-1/2 c butter, melted
-1/4 c sugar
-1 (15 oz) can corn, drained
-1 (15 oz) can creamed corn (not drained)
In a medium bowl, whisk together flour, cornmeal, baking power and salt. In a separate bowl, stir together melted butter and sugar. Stir butter/ sugar mixture into the flour mixture, then stir in both cans of corn. Spread mixture into a greased small casserole dish (I use an 11×7 or 8×8). Bake at 350 for 30-45 minutes, until center is set and top is slightly browned.
