Name: Cheesy Corn Casserole with Jalapeños and Cilantro
Total time: 1 h 30 min
Yield: Serves 8 to 10
Ingredients: 8 ounces (227 grams) Monterey Jack cheese; 1/2 cup (2½ ounces/71 grams) all-purpose flour; 1/3 cup (1 2/3 ounces/47 grams) cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon cayenne pepper; 2 pounds frozen corn, thawed; 4 scallions, white and green parts separated and sliced thin; 1 cup sour cream; 1 ounce (28 grams) Parmesan cheese, grated (1/2 cup); 2 large eggs, lightly beaten; 1/4 cup minced pickled jalapeños; 4 tablespoons unsalted butter, melted; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

With a texture falling somewhere between cornbread and creamed corn, this Midwestern and Southern holiday favorite is usually made with corn muffin mix and canned creamed corn. To control the casserole’s sweetness, we ditch the store-bought muffin mix, stirring together flour, cornmeal, and baking powder. Substituting frozen corn kernels for canned creamed corn results in a fresher-tasting casserole, while pulsing half of the corn in a food processor releases more corn flavor and mimics the texture of creamed corn. Scallions, cayenne pepper, and a mix of two cheeses—Monterey Jack and Parmesan—amp up the flavor.

Before You Begin

Two pounds of fresh corn kernels (from about 8 cobs) can be substituted for the frozen corn.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish. Cut 4 ounces of Monterey Jack into 1/2-inch cubes. Shred remaining 4 ounces of Monterey Jack on large holes of box grater; set aside. Whisk flour, cornmeal, baking powder, salt, pepper, and cayenne together in large bowl.

Pulse half of corn and scallion whites in food processor to coarse puree, about 10 pulses. Stir pureed corn mixture into flour mixture. Stir in sour cream, 1/4 cup Parmesan, eggs, jalapeños, melted butter, remaining half of corn, and cubed Monterey Jack until combined. Transfer mixture to prepared baking dish. Sprinkle with shredded Monterey Jack and remaining 1/4 cup Parmesan.

Bake until casserole is slightly puffy and cheese is golden brown, 45 to 50 minutes. Transfer casserole to wire rack and let cool for 10 minutes. Sprinkle with scallion greens and cilantro and serve.