INGREDIENTS
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1 cup all-purpose flour
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1 cup yellow cornmeal
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2 Tablespoons sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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6 Tablespoons butter, melted and cooled to room temp
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1 large egg
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1 cup sour cream
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2 cups frozen corn, thawed
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15-ounce can cream style corn
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1 cup (4 ounces) extra-sharp cheddar cheese, shredded
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3 green onions, green and white parts sliced thin