Cheesy Corn Casserole with Jalapeños and Cilantro

Name: Cheesy Corn Casserole with Jalapeños and Cilantro
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; 1/4 cup minced, pickled jalapeños; 4 tablespoons, unsalted butter, melted; 2 tablespoons, chopped fresh cilantro

Side Dishes
Vegetables
Cheese
Casseroles

By Morgan Bolling ･ Appears in Cook's Country December/January 2016

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

SERVES 8 to 10

TIME 1½ hours

Cheesy Corn Casserole with Jalapeños and Cilantro

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