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During the holidays, my family really enjoys the “once a year recipes” like pumpkin pie, cornbread dressing, turkey, and mashed potatoes with gravy. They don’t often let me change it up and new recipes are out of the question. One of our favorite holiday side dishes is corn pudding. I love it but find it too sweet for a vegetable dish. So year after year, I quietly cut down the amount of sugar but still think there is room for improvement. This summer I tested and tweaked a few recipes trying to find a good corn casserole that was flavored with sweet corn instead of sugar. While this Cheesy Corn Casserole with Jalapeños is not exactly corn pudding, it is a delicious and satisfying side dish that’s easily adapted to your taste.
Served hot from the oven or cold from the refrigerator, this is a delicious side that’s great for more than just the holidays. It keeps well and makes a great addition to the breakfast table after being rewarmed for a minute in the microwave.
This dish is backyard BBQ ready, brunch, church picnic and pot-luck approved.
For a more traditional flavored corn casserole, leave out the cayenne and jalapeños. Looking for a smoky flavor? Go wild and add some apple smoked bacon.
Finally, my taste testers loved it as-is but I wonder if they will let me make it for Thanksgiving this year? We’ll have to see about that … change is hard when it comes to family traditions.
Be sure to PIN to your favorite “Cheesy Corn Casserole” board!
Cheesy Corn Casserole with Jalapeños
- 4 ounces Monterey Jack Cheese cut into 1/2" cubes
- 4 ounces Sharp Cheddar Cheese grated divided
- ⅓ cup cornmeal
- ⅔ cup unbleached all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon granulated sugar
- 5 ½ to 6 cups fresh or frozen sweet corn thawed (about 8-10 cobs)
- 4 scallions sliced thin, white and green parts separated
- 1 Jalapeno pepper seeds removed then minced (more or less to taste)
- 1 cup sour cream
- ½ cup grated Parmesan cheese divided
- 3 large eggs lightly whisked
- 4 tablespoons unsalted butter melted
- Preheat oven to 350°F.
- Lightly grease or spray a 13x9 inch baking dish.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, sugar and cayenne.
- In the bowl of a food processor, add ½ the corn and the scallion whites. Pulse 8-10 times to make a coarse puree. Add the pureed corn and scallion mixture to the flour mixture.
- Fold in the sour cream, ¼ cup of Parmesan cheese, eggs, melted butter, the remaining corn, ½ the shredded cheddar cheese, all of the cubed Monterey Jack cheese, and the minced jalapeños.
- Pour the corn mixture into the prepared baking pan. Sprinkle the remaining Parmesan and cheddar cheese on top.
- Bake until the casserole is puffy and golden brown, about 45 minutes. Cool for about 15 minutes before serving. Garnish with the scallion greens and fresh sliced jalapeños if desired.
- Inspired by a recipe in Cook's Country Magazine
Busy week ahead! I can’t imagine how busy it is for you all that have little ones at home or in school. I don’t know how we did it but can’t wait until our grandkids start with the sports and school plays, all that fun stuff! And this time, there’s no homework for me 🙂 Have a lovely week and thanks so much for stopping by!
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