Cheesy Corn Casserole is a from scratch version of the classic side dish. This is made with cornmeal, flour, butter, sour cream, Monterey Jack cheese, and a little Parmesan. It’s light and flavorful.

Cheesy Corn Casserole

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CORN CASSEROLE FROM SCRATCH

I love this Jiffy Corn Mix Casserole but this version is a grown up version of that. Boxed cornbread mixes can be super sweet and this recipe has lots of savory tones instead.

Cheesy Corn Casserole

INGREDIENTS

  • MONTEREY JACK CHEESE
  • FROZEN CORN
  • ALL-PURPOSE FLOUR
  • CORNMEAL
  • BAKING POWDER
  • MELTED BUTTER
  • EGGS
  • SOUR CREAM
  • PARMESAN CHEESE
  • GREEN ONIONS

Cheesy Corn Casserole

HOW TO MAKE CHEESY CORN CASSEROLE

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and grease a 9×13 baking dish.
  2. Cut half of the block of Monterey Jack cheese into 1/2 inch cubes. Shred the other half with a grater.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper.Cheesy Corn Casserole
  4. In a food processor, add half of the corn and the white parts of the green onions. Pulse until coarsely pureed. Stir mixture into the flour mixture.Cheesy Corn Casserole
  5. Add the sour cream, 1/4 cup Parmesan cheese, eggs, remaining corn, and the cubed Monterey Jack cheese. Stir together and spread in the prepared pan. Top with the shredded Monterey Jack cheese and the remaining 1/4 cup Parmesan cheese.Cheesy Corn Casserole
  6. Bake for 40-45 minutes or until top starts to turn golden brown. Transfer to a wire rack and cool for a few minutes. Top with the sliced green parts of the green onions and serve.

 

Cheesy Corn Casserole

OTHER CORN RECIPES

Cheesy Corn Casserole

Cheesy Corn Casserole

5 from 1 vote
Cheesy Corn Casserole is a from scratch version of the classic side dish. This is made with cornmeal, flour, butter, sour cream, Monterey Jack cheese, and a little Parmesan. It's light and flavorful.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 10 servings

Ingredients

  • 1 (8 ounce) block Monterey Jack cheese, (shredded can be used as well)
  • 1/2 cup all-purpose flour
  • 1/3 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds frozen corn, thawed
  • 4 green onions, green and white parts sliced and separated
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter, melted

Equipment

baking dish

Instructions
 

  • Preheat oven to 350 degrees F and grease a 9x13 baking dish.
  • Cut half of the block of Monterey Jack cheese into 1/2 inch cubes. Shred the other half with a grater.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper.
  • In a food processor, add half of the corn and the white parts of the green onions. Pulse until coarsely pureed. Stir mixture into the flour mixture.
  • Add the sour cream, 1/4 cup Parmesan cheese, eggs, butter, remaining corn, and the cubed Monterey Jack cheese. Stir together and spread in the prepared pan. Top with the shredded Monterey Jack cheese and the remaining 1/4 cup Parmesan cheese.
  • Bake for 40-45 minutes or until top starts to turn golden brown. Transfer to a wire rack and cool for a few minutes. Top with the sliced green parts of the green onions and serve.

Notes

Recipe from Cook's Country
Cuisine: American
Course: All Recipes, Side Dish
Author: Christy Denney
Cheesy Corn Casserole
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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