Cheesy Cheddar Corn Bake

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.

In a large bowl, combine the thawed corn, shredded cheddar cheese, sour cream, milk, and melted butter. Mix well.

In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.

Add the dry ingredients to the corn mixture and stir until just combined.

Fold in the beaten eggs until the mixture is smooth and well combined.

Pour the mixture into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.

Let it cool for a few minutes before serving. Enjoy the creamy, cheesy goodness!

For a bit of a kick, add some diced jalapeños or a pinch of cayenne pepper to the mix. You can also experiment with different cheeses like Monterey Jack or Pepper Jack for a different flavor profile. If you’re looking to make it a bit heartier, toss in some cooked and crumbled bacon or diced ham. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.