Cream butter and sugar. Add eggs and vanilla. Beat for 2 minutes.
2
Add ricotta and sour cream. Beat for additional minute.
3
Slowly add sift flour while continuing to beat.
4
Fold in both corns.
5
Preheat oven to 325.
6
Set aside on counter for 20 minutes for flavors to marry.
7
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.
8
Bake until gold brown.
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