Corn Casserole

1. Prepare the Baking Dish

Warm your oven to a cozy 350 degrees and prepare your 9-by-13-inch pan or a 3-quart casserole dish by spreading 4 tablespoons of unsalted butter in it.

2. Cook the Corn Mixture

In a medium pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add the corn, scallions, and the sprig of rosemary, seasoning the mix with a teaspoon of salt and a dash of black pepper. Stir until the corn softens and releases its sweet juice. Once the corn is tender, remove the rosemary.

3. Add Dry Ingredients

Sprinkle in the all-purpose flour, cornmeal, and baking powder, along with another teaspoon of salt, stirring it gently into the corn mixture.

4. Combine Wet Ingredients and Cheese

Drizzle any excess butter from the baking dish over the corn mixture. In a small bowl, whisk together the sour cream and eggs until smooth, then fold this into the corn, along with 1/2 cup of grated cheese.

5. Bake the Casserole

Pour the corn batter into the pre-buttered baking pan, smoothing it into an even layer. Sprinkle the remaining 1 cup of cheese on top. Bake for 30 to 35 minutes until the cheese melts into a bubbly blanket over the casserole.

6. Broil for a Crispy Top

Give your casserole a brief broil in the oven until the cheese top is golden and crisp.