Cheesy Corn Casserole with Jalapeños and Cilantro
Too many versions of this Midwestern favorite go wrong. It was time to set things right.
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 muffin mix, stirring together flour, cornmeal, and baking powder. Substituting frozen corn kernels for canned creamed corn results in a fresher-tasting casserole, while pulsing half of the corn in a food processor releases more corn flavor and mimics the texture of creamed corn. Scallions, cayenne pepper, and a mix of two cheeses—Monterey Jack and Parmesan—amp up the flavor.