​

Ingredients

• 1 ⅓ cups all-purpose flour

• 1 cup yellow cornmeal

• ½ cup sugar

• 2 tablespoons baking powder

• 1 teaspoon salt

• ½ cup (1 stick) Challenge Unsalted Butter, melted

• 3 eggs, lightly beaten

• ¾ cup sour cream

• 1 (14.7 ounces) can creamed corn

• 1 (15.25 ounce) can sweet whole kernel corn, drained

 

Directions

1. Preheat oven to 375 degrees.

2. Combine flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.

3. Stir in melted butter, eggs, sour cream, creamed corn, and whole kernel corn.

4. Pour into a greased 2-quart casserole dish.

5. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

​

Serves 12

​

Chefs Tips:

• To add a bit of heat, consider adding ¼ cup of diced green chilies or finely diced chipotle pepper to the batter.

• Cheese lovers will like this idea! Add 1 cup of shredded pepper jack cheese to the batter. During the last 5 minutes of bake time, sprinkle on ½ cup of cheese to the top to melt.

• Feel free to sprinkle on ½ cup of cooked bacon bits to the top to add a smokey touch if you are a bacon lover.

• Corn cake is delicious served warm with melted challenge butter, but it is also a great side dish with a pot of hot homemade chili or your favorite barbecue!

​

​