Creamy Corn Casserole

Preheat your oven to 350°F (180°C) and grease your 9x13 inch baking dish with butter. Note: This prevents sticking and adds an extra layer of flavor to the crust.

Combine 120g cornmeal, 65g flour, 50g sugar, 10g baking powder, and 5g salt in a bowl. Note: Whisking breaks up any clumps in the flour for a smoother batter.

In a separate large bowl, whisk 2 large eggs and 240g sour cream until perfectly smooth and pale yellow.

Slowly stream in 115g melted and cooled butter while whisking the egg mixture. Note: If the butter is too hot, it will scramble the eggs.

Fold in 425g cream style corn and 300g thawed frozen corn. The mixture should smell intensely of sweet, fresh corn.

Pour the dry ingredients into the wet and fold gently with a spatula until no white streaks of flour remain.

Stir in 225g shredded cheddar, 2g smoked paprika, and the jalapeño (if using) until evenly distributed.

Pour the batter into the prepared dish and bake for 45 minutes until the edges are golden and the center has a slight, rhythmic wobble.

Around the 40 minute mark, your kitchen should smell like toasted butter and sweet popcorn.

Let the dish sit for 10 minutes until the custard fully sets and the edges firm up.