Mix together the cornmeal, flour, sugar, baking powder, and salt.
Add in the eggs, butter, corn, cream corn, and sour cream.
Pour mixture into a 9x13 casserole dish lightly sprayed with non-stick cooking spray.
Bake for 45-50 minutes.
Use fresh cornmeal for the best taste.
Be sure not to overbake - the casserole is done when the edges start to brown.
To take this dish to a potluck, remove the baking dish from the oven and cover it tightly with foil to keep it warm. Or check out this handy casserole tote with a warmer!
To make this a day or two ahead, bake it according to the directions, then let it cool. Cover the casserole and refrigerate. Before serving, place in a 350 degree oven for 15-20 minutes or until warmed through.
To freeze leftovers, use a heavy duty freezer container or zipper bag.
Leftovers that will be eaten in 2-3 days can be stored in an airtight container in the refrigerator. Heat in the microwave or toaster oven before serving.