Corn Casserole

Ingredients

• 6 tablespoons unsalted butter (85 grams), melted and cooled slightly
• 1 teaspoon unsalted butter (5 grams), softened, for the dish
• 3/4 cup fine- or medium-ground yellow cornmeal (110 grams), not coarse grits
• 3/4 cup all-purpose flour (90 grams)
• 2 tablespoons granulated sugar (25 grams)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 cup sour cream (240 grams)
• 1/2 cup whole milk
• 1 can (15 ounces) whole-kernel corn, drained
• 1 can (14.75 ounces) cream-style corn, undrained

Method

1. 1

   Step 1. Allow about 1 hour 25 minutes: 15 minutes preparation, 55 minutes baking and 15 minutes resting. Use a 9-by-9-inch baking dish at least 2 inches deep, two mixing bowls, a whisk and an instant-read thermometer. Heat the oven to 350°F; melt the measured butter during preparation and let it cool until warm, not hot.

2. 2

   Step 2. Grease the baking dish with the 1 teaspoon softened butter. In one bowl, whisk the cornmeal, flour, sugar, baking powder and salt until evenly combined.

3. 3

   Step 3. In the second bowl, beat the eggs briefly, then whisk in the sour cream, milk and 6 tablespoons melted butter. Fold in both the drained whole-kernel corn and the undrained cream-style corn.

4. 4

   Step 4. Add the dry mixture to the corn mixture and fold just until no dry flour remains. Scrape into the dish and spread evenly. Do not taste the uncooked batter.

5. 5

   Step 5. Bake for 45–55 minutes, until the edges are golden, the center no longer ripples when the dish is gently nudged, and the center reaches at least 165°F. A skewer should show moist crumbs rather than liquid batter; do not keep baking solely to make it completely dry. If the top darkens first, tent with foil and continue checking the center.

6. 6

   Step 6. Rest for 15 minutes, then cut into nine squares or spoon into nine side portions. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.