– Bring to a boil, stirring to thicken the water, about 30 to 60 seconds, turn off the heat and set aside.
– Whisk together the yellow cornmeal, flour, sugar, baking powder and salt in a large bowl. Add sour cream, melted butter, chives and cooked corn mixture.
– Pour the batter into a lightly greased 8 x 8 inch baking dish. Use a spatula to spread it evenly in the pan.
– Bake until the edges are lightly browned and the top is golden and set in the center, 45 to 55 minutes.
– Serve hot garnished with more chives if desired.
Equipment
. Skip Pan
. 8 inch baking dish
Remarks
. Honey, maple syrup or coconut sugar can replace granulated sugar.
. Olive oil, avocado oil, coconut oil or ghee are good substitutes for butter.
. Plain Greek yogurt can be substituted for sour cream.
. For a cheesy corn casserole version, stir 1 cup of cheddar cheese into the batter.
. MAKE IT GLUTEN-FREE: Replace all-purpose flour with gluten-free flour.
. DO IT DAIRY-FREE: Replace butter with olive oil, vegetable oil, or coconut oil. Replace coconut cream with sour cream.