Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter.
  2. In a large mixing bowl, whisk together the melted butter, sour cream, and mayonnaise until smooth.
  3. Whisk in the lightly beaten eggs until just combined.
  4. In a separate, smaller bowl, whisk together the corn meal, flour, sugar, baking powder, salt, and pepper.
  5. Gradually add the dry mixture to the wet mixture, whisking gently until just combined. Do not overmix.
  6. Gently fold in the entire can of creamed corn (undrained) and the drained whole kernel corn using a spatula.
  7. Pour the batter evenly into the prepared baking dish.
  8. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the centre comes out clean or with just moist crumbs attached.
  9. Let the casserole rest on a wire rack for 10 minutes before slicing and serving.