Move oven rack to middle position and preheat oven to 350 degrees F. Grease 9x13 or any other 3-quart baker, and set aside.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper. Set aside.
In a medium bowl, whisk together butter, egg, sour cream. Add this mixture to dry ingredients, and whisk until just combined.
Fold in thawed corn and cream-style corn. Fold in shredded cheese and green onions.
Pour mixture into prepared pan and spread into an even layer.
Bake for 50 minutes, or until puffed and golden brown.
COOL AND SERVE:
Move to a wire rack to cool for 10 minutes, and then serve.
You can make this dish ahead of time by preparing it up until baking. After you pour the batter into the pan just cover it with foil and refrigerate. You can make this up to 24 hours in advance. You'll need to add 5 minutes to the cooking time since the batter will be chilled.
You can leave out the cheese in this mixture if you'd like. You can also use chives instead of green onions.
This Cornbread Casserole is made from scratch without the use of a box mix. I personally prefer it this way...it just tastes like a bit more love is baked into it. :)