Directions
Preheat your oven to 375°F (190°C) and generously grease an 8×8 inch baking dish.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper.
In another bowl, beat together the buttermilk and eggs until well combined. Gradually stir in the melted butter.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the canned corn and shredded cheddar cheese, distributing them evenly throughout the batter.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the dish to cool slightly before serving, so it holds its shape when sliced.
Variations & Tips
For a different flavor twist, you might try mixing in some diced jalapeños for an extra kick or adding a handful of crumbled bacon for a smoky note. You can also switch the cheese to a spicy pepper jack or go milder with mozzarella if that’s what you prefer. If you’re avoiding gluten, swap the all-purpose flour with a gluten-free blend. To make this casserole richer, a dollop of sour cream can be added to the batter. Remember, this recipe is versatile, so don’t hesitate to make it your own.
