Ingredients
Equipment
Method
- Place the rack in the center and heat the oven to 350°F. Spray a 9-inch square baking dish. Melt the butter and cool it for 5 minutes. Drain the whole kernel corn in a strainer and press it with a paper towel until nothing drips.
- Whisk the cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl for 20 seconds, until evenly pale gold with no white pockets.
- Whisk the eggs in a large bowl for 30 seconds. Add the sour cream and whisk until smooth with no white streaks.
- Pour in the cooled butter in a slow stream, whisking for 20 seconds, until the batter looks glossy and thick with no oil on top.
- Stir in the creamed corn and drained kernels until the mixture looks chunky and golden, like thick oatmeal.
- Sprinkle the dry mix over the wet mixture and fold gently until the last dry streaks disappear, leaving a few small lumps.
- Scrape the batter into the dish and smooth the top until level.
- Bake at 350°F for 50 to 55 minutes, until a thermometer in the center reads 160°F, the top is deep golden, the edges pull from the dish, and the center barely jiggles.
- Rest on a wire rack for 10 minutes, then cut into 9 squares with clean, sharp edges.
Notes
Drain the whole kernel corn very well. Extra liquid is the main cause of a soft center.
Use a medium or fine grind cornmeal. Coarse polenta stays gritty.
Storage: refrigerate up to 4 days in an airtight container, or freeze up to 2 months. Reheat to 165°F.
Use a medium or fine grind cornmeal. Coarse polenta stays gritty.
Storage: refrigerate up to 4 days in an airtight container, or freeze up to 2 months. Reheat to 165°F.