1 cup sour cream
2 large eggs
2 cups all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tsp kosher salt
2 cups corn kernels
1 cup milk
Preheat the oven to 400 F. Mix the sour cream and eggs in a bowl. Mix the flour, cornmeal, baking powder and salt in a separate bowl. Add the sour cream and egg mixture to the dry ingredients. Add the corn and milk and mix well. Pour the batter into a 2-quart, 9-inch round buttered baking pan. Bake for 45 minutes.
