This homemade from scratch corn casserole is full of delicious cheese and packs a ton of flavor. It’s a corn filled cornbread with pockets of Monterey jack cheese then topped off with more cheese. You will love this corn casserole!
We hosted my husband’s family for Thanksgiving this year! It was so fun to have them at our new home. It was our 1st time hosting Thanksgiving in our 12 years of marriage. The dinner was wonderful and this side dish was one fo the favorites! If you are looking for something different and delicious, you must make this cheesey corn casserole. We loved the jalapeño version too! I listed the info for that in the recipe notes!
There are a few names people call corn casserole, typically served at Thanksgiving and Christmas. Most of the recipes online are made up from a jiffy box of corn bread mixed with sour cream, butter and cans of corn. I’ve had that version and while it was totally delicious, I prefer this homemade version. It has lots of cheese (monterey Jack & a little parmesan!) and it uses frozen corn instead of canned which I like so much better.
How to make corn casserole:
It really is simple. And doesn’t take much longer not using a box mis of cornbread.
- First you mix up the flour, corn meal, baking powered and salt & pepper (and cayenne if you want!).
- Then you pulse half of the corn in a food processor along with some green onions.
- Next you add the pulsed corn to the flour. Then you add the rest of the corn, eggs, sour cream, melted butter, cubed Monterey Jack cheese and half of the parmesan cheese.
- Top with remaining shredded cheese and parmesan and bake!
Can I use a different kind of cheese?
You totally could use another kind of cheese but we loved it with Monterey Jack cheese and parmesan.
Can I bake this in a smaller dish than a 9×13″ pan?
Yes! I have baked this in a 13×9″ and a 9×9″ pan. Both worked great. You just will need to bake it for a little longer if using the 9×9″ pan. The photos are of the 9×9″ pan.
This corn casserole is full of delicious cheese and packs a ton of flavor. Corn filled cornbread with pockets of Monterey jack cheese then topped off with more cheese. You will love this corn casserole! Perfect side dish for holiday gatherings or a weeknight dinner!
- 8 ounces monterey jack cheese (use block cheese)
- 1/2 cup flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon black pepper
- 2 pounds frozen corn, thawed
- 4 green onions
- 1 cup sour cream
- 2 large eggs (lightly beaten)
- 4 tablespoons butter (melted)
- 1/2 cup grated parmesan cheese (1 ounce)
Heat your oven to 350 degrees. Grease a 13x9 inch baking pan and set aside. (You can bake this in a slightly smaller pan. I've baked it in a 9x9" pan as well).
Cut 4 ounces of the Monterey Jack cheese into 1/2" cubes. Shred the other 4 ounces and set aside.
In a large bowl, whisk the flour, cornmeal, baking powder, salt, pepper and cayenne together.
In a food processor pulse half of the corn with the whites from the green onions till a coarse puree, about 10 pulses. Add the pureed corn to the flour mixture. Add the sour cream, half of the parmesan cheese 1/4 cup), lightly beaten eggs, melted butter, other half of corn, cubed Monterey Jack cheese and stir till combined.
Transfer mixture to prepared baking dish. Sprinkle with the shredded monterey jack and remaining 1/4 cup of parmesan cheese. Bake until slightly puffy and cheese is golden brown, 45 to 50 minutes. Let cool then sprinkle with the green parts of the green onions.
FOR A JALAPEÑOS AND CILANTRO VERSION (as pictures in post):
-Add 1/3 cup minced pickled jalapeños to the batter and sprinkle with fresh chopped cilantro before serving! So good! If you like a little spice, this is really yummy. Also, diced green chilies would be a great add in as well. Enjoy!
Source: adapted form Cook’s Country Magazine