Place your oven rack in the middle, then heat the oven to 400°F. Grease a 9” x 13” pan and set it aside.

Mix cornmeal, flour, baking powder, sugar, and salt in a medium bowl. Set aside.

Combine the butter, corn, sour cream, milk, and eggs in a large bowl and whisk everything together until combined.

Add the cornmeal to the butter and mix everything with a wooden spoon. The consistency should be similar to that of pancake batter. If it’s too thin, add more flour until the mixture thickens a little more.

Pour the batter into the greased pan and place it in the oven. Reduce heat to 375°F immediately and bake for 25 to 30 minutes. (It may remain moist in the middle, which is perfectly fine.)

Take the pan out of the oven when ready. Allow the bread to cool in the pan for at least 15 minutes before slicing and serving.