Ingredients:

  • 1 ½ cups Yellow Cornmeal (medium grind)
  • 1 cup All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 1 ½ cups Buttermilk (full-fat, room temperature)
  • 2 Large Eggs, lightly beaten
  • ½ cup (1 stick) Unsalted Butter, melted and cooled
  • ½ cup Sour Cream (full-fat)
  • 1 (15 oz) can Creamed Corn (undrained)
  • 1 cup Yellow Corn Kernels (frozen or canned, drained well)
  • 1 cup Monterey Jack Cheese, shredded
  • 1 cup Sharp Cheddar Cheese, shredded
  • 2–3 medium Jalapeños, finely minced (seeds removed for less heat)
  • ½ Small Onion (yellow or white), finely diced (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease and lightly flour the 9x13 inch baking dish, or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined. This prevents lumps.
  3. In a separate, medium bowl, whisk together the buttermilk, beaten eggs, sour cream, and cooled melted butter until uniform. Ensure the melted butter is not too hot.
  4. Stir the creamed corn, corn kernels, minced jalapeños, diced onion (if using), and ¾ of the shredded cheeses (reserving the remaining cheese for topping) into the wet mixture. Mix until just combined.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold the ingredients together until just moistened. Stop mixing immediately when there are no visible streaks of flour; do not overmix.
  6. Pour the batter evenly into the prepared baking dish. Sprinkle the remaining reserved cheese over the top. Bake for 40–45 minutes, rotating the pan halfway through, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes before slicing.