⅔ cup yellow cornmeal
⅔ cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons oil
1 cup light sour cream or Greek yogurt (I used a half cup of each)
½ cup salted butter, melted
1 egg
1 15-ounce can regular corn, drained
1 15-ounce can cream style corn
½ teaspoon salt
1½ cups crispy onions (I buy the ones in the salad section)
½ cup fresh chopped parsley or other herb of choice
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Creamy Corn Pudding with Crispy Onions and Herbs
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