Cheesy Corn Casserole
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.
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
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