Cheesy Corn Casserole is a from scratch version of the classic side dish. This is made with cornmeal, flour, butter, sour cream, Monterey Jack cheese, and a little Parmesan. It's light and flavorful.
Preheat oven to 350 degrees F and grease a 9x13 baking dish.
Cut half of the block of Monterey Jack cheese into 1/2 inch cubes. Shred the other half with a grater.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper.
In a food processor, add half of the corn and the white parts of the green onions. Pulse until coarsely pureed. Stir mixture into the flour mixture.
Add the sour cream, 1/4 cup Parmesan cheese, eggs, remaining corn, and the cubed Monterey Jack cheese. Stir together and spread in the prepared pan. Top with the shredded Monterey Jack cheese and the remaining 1/4 cup Parmesan cheese.
Bake for 40-45 minutes or until top starts to turn golden brown. Transfer to a wire rack and cool for a few minutes. Top with the sliced green parts of the green onions and serve.