Cheesy Corn Casserole

Cheesy Corn Casserole  (also good to make ahead, refrigerate and bake)

from Ellen's kitchen, with thanks to Cook's Country
Serve 6 to 8
Plan ahead and transfer the frozen corn to the refrigerator the night before to thaw. Otherwise, frozen corn can be quickly defrosted in a bowl in the microwave.

  • 8 ounces Monterey Jack cheese
  • ½ cup all-purpose flour
  • 1/3 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper  
  • 1/8 teaspoon cayenne pepper
  • 2 pounds frozen corn, thawed (8 cups)  
  • 4 scallions, white and green parts separated and sliced thin
  • 1 cup sour cream
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted

  •  oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish. Shred 4 ounces of cheese on large holes of box grater. Cut remaining 4 ounces of cheese into ½-inch cubes. Whisk flour, cornmeal, baking powder, salt, pepper, and cayenne together in large bowl.

  •  4 cups corn and scallion whites in food processor until rough puree forms, about 10 pulses. Stir purred corn mixture into cornmeal mixture. Stir in sour cream, eggs, butter, remaining 4 cups corn, and cubed cheese until combined. Transfer mixture to prepared dish and sprinkle with shredded cheese.

  •  until casserole is slightly puffy and cheese is golden brown, 40 to 45 minutes. Transfer casserole to wire rack and let cool for 10 minutes. Sprinkle with scallion greens and serve.


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