Cheesy Corn Casserole
This cheesy corn casserole is a creamy, gluten-free side dish thickened with masa harina instead of flour, making it the ideal pairing for slow-cooked meats like ribs and pulled pork.
This cheesy corn casserole is a creamy, gluten-free side dish thickened with masa harina instead of flour, making it the ideal pairing for slow-cooked meats like ribs and pulled pork.
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In a large bowl, whisk together ¼ cup masa harina, ¼ cup cornmeal, 1 tsp baking powder, ⅛ tsp cayenne pepper, ½ tsp salt, and ½ tsp ground black pepper.
In the bowl of a food processor, blend together half (8 oz) corn kernels and half the scallions until chunky and thick, about 30 seconds, scraping down the bowl halfway through.
In a large bowl, whisk together corn puree, ½ cup sour cream, 1 egg, 1 tbsp unsalted butter, half the cheese (3 oz), and remaining corn kernels and scallions. Stir corn mixture into the flour until combined. Transfer mixture to a greased pan and sprinkle remaining 3 oz cheese over the top.
Cook at 350°F for 40 minutes.
Remove casserole and set aside to cool for 5 minutes before serving.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 10–15 minutes until warm throughout, or microwave individual portions.
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake as directed, adding 5–10 minutes to the bake time if baking from cold.
Cornmeal can replace masa harina 1:1, though masa harina adds a slightly sweeter corn flavor. Both work in this recipe.
Yes, using masa harina and cornmeal instead of wheat flour makes this gluten-free. Always verify that baking powder is certified gluten-free.
Yes. Cool completely, cover tightly, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 15–20 minutes.
Cayenne adds a subtle heat and depth to the corn flavor. Reduce or omit if you prefer a milder casserole.
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