Cheesy Corn Casserole
This is my best cheesy corn casserole yet – tons of corn flavor and super cheesy! Perfect for holiday side dishes or summer picnics.
With Thanksgiving only a week away, I have holiday food on the brain!
Yesterday, I went on and on about pies when I shared with you my cranberry cheesecake crumb pie, and today I feel like we need to talk about quite possibly my favorite part of Thanksgiving dinner – the side dishes! How do you rank your Thanksgiving foods? For me, side dishes rank wayyyyy higher than the turkey itself, which is insane since we spend so much time and energy fretting over how to prepare it and making sure it comes out absolutely perfect.
And cheesy corn casserole? One of my all-time favorites!
This will be the third (!) corn casserole that I’ve shared here on the site, and approximately the umpteenth I’ve actually made in the last handful of years. Corn casserole recipes (especially the cheesy variety) are like chocolate chip cookies or brownies for me – I can rarely see a recipe for one and not be tempted to make it immediately, even if I’ve already declared a favorite.
The previous two corn casserole recipes that I’ve shared (here and here) were both based on a corn muffin mix, and while they are both totally delicious, I wanted a great recipe that didn’t use any packaged ingredients.
This recipe delivered on all accounts – no packages, tons of corn flavor, LOTS of cheese, and it makes enough to serve a crowd at Thanksgiving dinner (although I wouldn’t bank on leftovers!).
I actually made this for the first time over the summer to go along with BBQ ribs, and it was fantastic.
So don’t be tempted to pigeon hole this cheesy corn casserole as holidays-only. You should totally make this for Thanksgiving, for Christmas, and a million other times throughout the year. It’s way too good to only dust off once a year!
Cheesy Corn Casserole
- 8 ounces (226.8 g) Monterey Jack cheese, divided
- ½ cup (62.5 g) all-purpose flour
- ½ cup (79.5 g) cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon (0.25 teaspoon) black pepper
- ¼ teaspoon (0.25 teaspoon) cayenne pepper
- 32 ounces (907.19 g) frozen corn, thawed, divided
- 4 scallions, thinly sliced, white and green parts divided
- 1 cup (230 ml) sour cream
- ½ cup (50 g) grated Parmesan cheese, divided
- 2 eggs, lightly beaten
- 4 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- Cut 4 ounces of the Monterey Jack cheese into ½-inch cubes. Shred the remaining 4 ounces of Monterey Jack cheese; set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cayenne.
- Place half of the corn and the scallion whites in the bowl of a food processor and pulse until it reaches a coarse puree, about 10 pulses.
- Stir the pureed corn mixture into the flour mixture. Stir in the cubed Monterey Jack cheese, remaining half of the corn, sour cream, ¼ cup of the Parmesan cheese, eggs, and melted butter until combined. Transfer the mixture to the prepared baking dish and sprinkle with the shredded Monterey Jack cheese and remaining ¼ cup Parmesan cheese.
- Bake until the casserole is slightly puffy and the cheese is golden brown, 45 to 50 minutes. Remove from the oven and let cool for 10 minutes. Sprinkle with the scallion greens and serve.