Cream butter and sugar. Add eggs and vanilla. Beat for 2 minutes.
Add ricotta and sour cream. Beat for additional minute.
Slowly add sift flour while continuing to beat.
Fold in both corns.
Preheat oven to 325.
Set aside on counter for 20 minutes for flavors to marry.
Pour into a deep casserole dish (greased), if you prefer a more pudding taste; pour into an elongated shallow dish (greased) for a sweet corn bread finish.
Bake until gold brown.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!