This recipe originally appeared in Baked, a regular column on SauceMagazine.com.
Preheat the oven to 350 degrees.
Sift together the flour, cornmeal, baking powder, baking soda, salt, and pepper, if using. Set aside.
In a separate bowl, melt the butter. Add the sugar and beat with a whisk to combine.
Add the egg and whisk to combine.
Add the milk and sour cream, and whisk to combine.
Gently whisk in the sifted dry ingredients until just combined.
Carefully add the creamed corn and whole corn and stir gently.
Pour into a 2-quart oven-proof dish that has depth, as the mixture will rise when baking.
Bake for 45 minutes, or until golden on top.
1 cup all-purpose flour
½ cup yellow cornmeal
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¼ tsp. black pepper (optional)
1 stick butter
1/3 cup granulated sugar
1 large egg
¼ cup milk
1 cup sour cream
1 can creamed corn
1 cup whole corn
½ cup yellow cornmeal
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¼ tsp. black pepper (optional)
1 stick butter
1/3 cup granulated sugar
1 large egg
¼ cup milk
1 cup sour cream
1 can creamed corn
1 cup whole corn
This article appears in Nov 1-30, 2011.