1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the eggs, sour cream, mayonnaise, and melted butter until smooth and well combined.
3. Add the sugar, salt, pepper, and baking powder to the wet mixture. Stir until fully incorporated.
4. Fold in the flour gently, taking care not to overmix – you want the batter just combined for a tender texture.
5. Stir in the corn kernels and shredded cheddar cheese. If you’re using diced chilies for a bit of heat, add them now.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Bake for 45 to 50 minutes, or until the casserole is golden on top and a toothpick inserted in the center comes out clean.
8. Let the casserole cool for about 10 minutes before serving. This resting time helps it set and makes it easier to cut into perfect squares.

I remember the first time I made this with Olivia and Isabella, their eager little hands helping me stir in the cheese and corn. The joy in their eyes when the casserole came out bubbling and golden was priceless. It’s these moments, more than the recipe itself, that make cooking so rewarding.