Creamy Cornbread Casserole (John Broening, 12/25/13,  The Denver Post)

½ cup all-purpose flour

¾ cup yellow corn meal

4 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted

1 15-ounce can sweet whole kernel corn (do not drain)

1 15-ounce can cream-style sweet corn

¾ cup sour cream or crème fraîche

½ cup heavy cream

2 eggs

1½ cups shredded cheese (sharp cheddar, Parmesan, pecorino or Manchego)

Pinch of cayenne and nutmeg (optional)

Directions

Heat oven to 350 degrees.

Grease a 7-by-11-inch baking dish; set aside.

In a medium bowl, whisk flour, cornmeal, sugar, baking powder and salt.

In a large bowl, mix melted butter, corn kernels and their liquid, cream-style corn, sour cream, heavy cream, eggs and 1¼ cups cheese; stir until combined. Whisk in dry ingredients and spices, if using, combine and pour into prepared dish. Sprinkle the remaining ¼-cup cheese on top and bake until golden, 30-35 minutes.