Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a large bowl, whisk together the all purpose flour, cornmeal, baking powder, baking soda, and table salt. Set aside.
1 cup all purpose flour, 3/4 cup cornmeal, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon table salt
In a large bowl beat together the cooled butter, sugar, and eggs. Beat in the sour cream, both cans of corn (making sure the whole kernels are drained), and buttermilk.
8 tablespoons unsalted butter, 2 eggs, 1 cup sour cream, 8.5 ounces whole kernel corn, 8.5 ounces cream style corn, 1/2 cup buttermilk, 1/2 cup sugar
Whisk in the dry ingredients, mixing until just combined.
Pour the mixture into the prepared baking dish and bake uncovered for one hour or until the sides turn golden brown and the middle has set. Serve warm.