📖 Instructions

1. Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease a 2-quart (or 8x8 inch) baking dish with butter or cooking spray. Don't skip this step, it helps prevent sticking!
2. In a large mixing bowl, combine the creamed corn and the drained whole kernel corn. Stir them together really well to ensure an even distribution of both textures. This is where the magic starts to happen!
3. Add the melted unsalted butter, granulated sugar, and salt to the corn mixture. Stir until everything is thoroughly combined. Make sure the sugar dissolves a bit—you don't want grainy casserole.
4. Next, crack the eggs into a separate small bowl and whisk them lightly with a fork until the yolks and whites are just combined. This ensures they incorporate smoothly into the batter.
5. Pour the whisked eggs into the corn mixture and stir gently until just combined. Be careful not to overmix here; we want a tender casserole, not a tough one.
6. In a separate bowl, combine the all-purpose flour and baking powder. Whisk them together to remove any lumps and ensure the baking powder is evenly distributed. This little bit of leavening will give your casserole that lovely, slightly fluffy texture.
7. Gradually add the dry flour mixture to the wet corn mixture, stirring only until no streaks of flour remain. Again, avoid overmixing. A few small lumps are totally fine and often preferred to overworking the batter.
8. Finally, pour the entire mixture into your prepared baking dish. Spread it out evenly with a spoon or spatula. Give the dish a gentle tap on the counter to settle the batter and release any large air bubbles.
9. Bake for 45-55 minutes, or until the top is golden brown and the casserole is set in the center. You can test for doneness by inserting a knife or toothpick into the center; if it comes out clean, it's ready! The edges should be slightly browned and firm.
10. Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This resting time helps it firm up a bit and makes serving much easier. Trust me on this, it's worth the wait!