Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with butter or non-stick spray. This prevents sticking and helps the casserole bake evenly.

In a large mixing bowl, combine creamed corn, corn kernels, sour cream, melted butter and eggs. Stir gently until all ingredients are fully combined and smooth.

Add flour, baking powder, salt and black pepper to the corn mixture. Stir until fully incorporated. The mixture should be thick but pourable.

Fold in shredded cheddar cheese into the mixture. Make sure it is evenly distributed for creamy, cheesy bites in every portion.

Pour the mixture into the prepared baking dish. Spread it evenly using a spatula for uniform baking. Smooth the top gently before placing in the oven.

Place the dish in the preheated oven and bake for 45 minutes. The top should be golden and slightly firm. A toothpick inserted in the center should come out clean.

Let the casserole cool for 5–10 minutes before serving. This helps it set and makes it easier to cut. Serve warm as a side dish for your favorite meals.