½ c. butter, softened
2 eggs
¾ c. cornmeal
½ c. sugar
½ tsp salt
2 tsp baking powder
1 c. sour cream
1 ¼ c. flour
16 oz. can of corn, drained
16 oz can creamed corn
1 c. shredded cheddar cheese

Mix together 1/2 c. softened butter, 2 eggs, 3/4 cup cornmeal, 1/2 c. sugar, 1/2 tsp salt, 2 tsp. baking powder.

Mix in 1 c. sour cream.

Stir in 1 1/4 c. flour.

I grind my own flour and use either hard white wheat or kamut.

Preheat oven to 350 degrees.

Grease a 7×11 inch baking dish.

Drain one 16 oz can of whole kernel corn.

Add drained corn, along with one 16 oz can creamed corn, to the cornmeal mixture.

Pour into greased baking dish. Bake for 35 minutes.

Grate one cup cheddar cheese.

Sprinkle shredded cheese over the top of hot cornbread.

Bake for another 10-15 minutes or until a knife inserted near the center comes out clean.

This is served using a large spoon to scoop out the cornbread, rather than slicing it like regular cornbread.

It’s quite yummy, though 🙂