Cheese Corn Casserole
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!
INGREDIENTS
- 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)
INSTRUCTIONS
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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).
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Cut 4 ounces of the Monterey Jack cheese into 1/2" cubes. Shred the other 4 ounces and set aside.
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In a large bowl, whisk the flour, cornmeal, baking powder, salt, pepper and cayenne together.
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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.
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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.
Recipe Notes
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!