Ingredients:

  • 1 can (14.75 oz / 416g) cream-style corn
  • 1 can (15.25 oz / 432g) whole kernel corn, drained
  • 1 cup (225g) sour cream
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (125g) cornmeal (fine ground)
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (50g) fresh parsley, chopped
  • 1/2 tsp (2g) black pepper

Instructions:

  1. Preheat oven to 350°F (180°C) and thoroughly grease a 9x9 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Beat in the eggs one at a time until the mixture is smooth and pale.
  4. Stir in the sour cream until no lumps remain.
  5. Fold in the cream-style corn and the drained whole kernel corn.
  6. Sift in the cornmeal, baking powder, and salt; stir in the chopped parsley and black pepper.
  7. Gently fold the mixture with a spatula until just combined, being careful not to overmix.
  8. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  9. Bake for 40–45 minutes until the edges are golden-brown and the center has a slight, jelly-like jiggle but is no longer liquid.
  10. Remove from oven and let the dish rest for 10 minutes to allow the custard to fully set before cutting into squares.