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
2 eggs
1 cup (250 mL) sour cream
2 cups (500 mL) fresh corn kernels


  1. Preheat oven to 350°F (180°C).
  2. Grease an 8-inch (20 cm) baking pan with butter. Set aside.
  3. 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.
  4. Bake for 30–35 minutes until slightly moist in centre. Cut into squares to serve.
Serves 6–8