One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp cheddar (colby jack)
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives (4 entire green onions)
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper (white pepper)
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp cheddar (colby jack)
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives (4 entire green onions)
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper (white pepper)
Directions
Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish (8x8) and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish (8x8) and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
Original recipe and picture from Foodnetwork.com
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