Cheesy Corn Casserole

browneyedbaker.com

Sandi Mae

8 ounces Monterey Jack cheese, divided

½ cup (71 grams) all-purpose flour

½ cup (47 grams) cornmeal

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

32 ounces frozen corn, thawed, divided

4 scallions, thinly sliced, white and green parts divided

1 cup (227 grams) sour cream

½ cup (28 grams) grated Parmesan cheese, divided

2 eggs, lightly beaten

4 tablespoons (57 grams) unsalted butter, melted

Directions at browneyedbaker.com

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