Add a casserole dish full of very hot water to the lower rack of the oven. Place the upper rack in the center of the oven. Preheat oven to 350 degrees F. Grease or spray an 8 x 11″ casserole and set aside. Have enough foil to cover the corn casserole at the ready.

In a blender, mix together eggs, creamed corn, condensed milk, cheese, cornmeal, baking powder, salt, and melted butter until thoroughly combined. Add the drained sweetcorn and mix according to taste, pulsing until broken into chunkier kernels or until nothing but tiny bits are left.

Pour into prepared casserole and bake on the upper rack over the casserole with the water. Bake for an hour to an hour and 10 minutes. Casserole is finished when the top is golden brown and a knife inserted in the center comes out clean but with some moisture. When the pan is shaken, the center should move a bit, but if it jiggles, wobbles, or looks liquidy, give it a little more time.

Check for browning at about 25 to 35 minutes; if it is browning at this time, lay a sheet of foil loosely over the top of the casserole, making sure the foil does not touch the soufflé. If not browning at this time, recheck now and then, and if the casserole appears too be browning too fast, add the foil. The goal is to have the casserole golden brown at the end of the cooking time.

When finished, remove from the oven and allow to rest for about 10 minutes before serving. The casserole will firm up more as it sits and will become solid upon refrigeration.

May be served hot, warm, or lukewarm.