I think of this as an elevated version of Southern corn pudding. Southern corn pudding is usually quite sweet, made with the addition of sugar, Jiffy corn muffin mix, and canned creamed corn. My Corn Casserole recipe is quite savory, full of sweet, crunchy corn, a bit spicy, and souffle-like in texture. Although not as light as a souffle, the soft, creaminess of the batter surrounds the crunchy corn creating an irresistible bite.
I use two kinds of cheese – sharp cheddar for flavor and pepper jack for spice and its meltability. If you don’t like peppers, leave them out and add another cup of corn. Or use a can of diced jalapenos. If you have time, roast or grill the peppers (my personal preference). The casserole can be baked ahead and heated for serving. A yummy side dish to accompany any protein.
Cheesy Corn Casserole
- 2 cups fresh corn kernels (about 2-3 large cobs)
- ½ small, sweet or yellow onion, finely diced
- ½ cup poblano chili, diced ¼”
- ½ cup red bell pepper, diced ¼”
- 3 large eggs
- 1 cup heavy cream
- ½ cup buttermilk
- 6 tablespoons cornmeal
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- ½ cup grated pepper jack cheese
- ½ cup grated sharp cheddar cheese
- Butter a 1½ quart casserole dish. Preheat oven to 325° convection.
- In a large bowl, combine corn kernels, onion, and peppers.
- In another bowl, whisk eggs, cream and buttermilk together.
- Add cornmeal, baking powder and salt to egg mixture and whisk together. Combine with corn and vegetables and mix well; stir in cheese.
- Pour into prepared baking dish. Bake for about 40 minutes until casserole has puffed up, is nicely browned along the edges, and beginning to brown on top.
- Can be baked ahead. Cover with tin foil and re-heat in a 325° convection oven until warm.