Cheesy Corn Casserole

Name: Cheesy Corn Casserole
Yield: Serves 8 to 10
Ingredients: 8 ounces, Monterey Jack cheese; 1/2 cup (2 1/2 ounces), all-purpose flour; 1/3 cup (1 2/3 ounces), 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, Parmesan cheese, grated (1/2 cup); 2 , large eggs, lightly beaten; 4 tablespoons, unsalted butter, melted

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Appears in Cook's Country December/January 2016

Too many versions of this Midwestern favorite go wrong. It was time to set things right.

SERVES8 to 10

TIME1½ hours

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...

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