Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz canned whole kernel corn, drained
  • 1 cup frozen sweet corn, thawed

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly 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 combined.
  3. Beat in the eggs one at a time until the mixture is smooth and pale.
  4. Stir in the buttermilk until fully integrated.
  5. Whisk in the yellow cornmeal, cornstarch, salt, and black pepper, ensuring no clumps remain and the batter is a smooth slurry.
  6. Using a rubber spatula, gently fold in the drained canned corn and thawed frozen corn until evenly distributed.
  7. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  8. Bake for 40–45 minutes until the top is mahogany-colored and the edges have slightly pulled away from the sides; ensure the internal temperature reaches 160°F (71°C) for food safety.
  9. Perform the jiggle test by gently shaking the pan; the center should have a slight, gelatinous jiggle but should not look liquid.
  10. Remove from the oven and let rest for 10 minutes to fully set before cutting into 9 squares.