1 tbsp (15 mL) butter
1 cup (250 mL) flour
1 cup (250 mL) yellow cornmeal
1 cup (250 mL) grated old cheddar
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt, plus more for seasoning
¼ tsp (1 mL) baking soda
1 cup (250 mL) sour cream
2 cups (500 mL) fresh corn kernels
- Preheat oven to 350°F (180°C).
- Grease an 8-inch (20 cm) baking pan with butter. Set aside.
- Combine flour, cornmeal, cheddar, sugar, baking powder, salt and baking soda in a bowl. In another bowl, combine eggs and sour cream. Season with a little salt. Gently stir wet ingredients into dry. Stir in corn kernels. Pour mixture into pan.
- Bake for 30–35 minutes until slightly moist in centre. Cut into squares to serve.