Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, beat together the milk, eggs, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the creamed corn, whole kernel corn, and shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Let the casserole cool for a few minutes before serving.
Variations & Tips
For a spicier version, add a can of diced green chilies or some chopped jalapeños to the batter. If you have picky eaters, you can substitute the cheddar cheese with a milder cheese like Monterey Jack. For a meatier option, stir in some cooked and crumbled bacon or sausage before baking. You can also make this dish gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
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