Cheesy Corn Casserole

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.

Roast at 350°F for 40 minutes.

Remove casserole and set aside to cool for 5 minutes before serving.