Keto Diet
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.
CORN CASSEROLE FROM SCRATCH
I love this Jiffy Corn Mix Casserole but this version is a grown up version of that. Boxed cornbread mixes can be super sweet and this recipe has lots of savory tones instead.
INGREDIENTS
- MONTEREY JACK CHEESE
- FROZEN CORN
- ALL-PURPOSE FLOUR
- CORNMEAL
- BAKING POWDER
- MELTED BUTTER
- EGGS
- SOUR CREAM
- PARMESAN CHEESE
- GREEN ONIONS
HOW TO MAKE CHEESY CORN CASSEROLE
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Preheat oven to 350 degrees F and grease a 9×13 baking dish.
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Cut half of the block of Monterey Jack cheese into 1/2 inch cubes. Shred the other half with a grater.
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In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper.
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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.
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Add the sour cream, 1/4 cup Parmesan cheese, eggs, 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.
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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.
OTHER CORN RECIPES
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.
- 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
-
Preheat oven to 350 degrees F and grease a 9×13 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, 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.
