Joe Carter's Corn Pudding

When Joe Carter was a Toronto Blue Jay, this recipe was published in a local magazine.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 1⁄4 cup butter, melted
• 1 (12 ounce) can canned corn niblets, drained
• 1 (14 ounce) can  creamed corn
• 1 1⁄2 cups sour cream
• 1  large egg, beaten
• 1  cup all-purpose flour
• 1  cup cornmeal
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Preheat oven to 350F; lightly grease a 13x9 pan and set aside.
2. In a large bowl, mix together the melted butter, corn and creamed corn, sour cream, and egg.
3. In a small bowl, stir together flour, cornmeal, baking powder, and salt and pepper.
4. Fold the dry mixture into corn mixture just until moistened.
5. Pour mixture into prepared pan and bake for one hour or until a tester inserted in centre comes out clean.
6. Let cool in pan for 10 minutes before cutting into squares for serving.