5 ½ to 6cupsfresh or frozen sweet cornthawed (about 8-10 cobs)
4scallionssliced thin, white and green parts separated
1Jalapeno pepperseeds removed then minced (more or less to taste)
1cupsour cream
½cupgrated Parmesan cheesedivided
3large eggslightly whisked
4tablespoonsunsalted buttermelted
Instructions
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.
Notes
Inspired by a recipe in Cook's Country Magazine
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.