High Altitude Cheesy Cornbread Casserole
Cheesy cornbread casserole that's loaded with corn, sweet onions, green chiles, and three kinds of cheese, topped with crispy breadcrumbs.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9x13 Baking Dish
Ingredients
- ½ cup unsalted butter, melted
- 1 cup diced sweet yellow onion
- 1 lb frozen (or fresh) corn kernels (about 2 cups)
- 1 tbsp minced garlic
- 1 can (4 oz) diced mild green chiles
- 1 block (8 oz) cream cheese, room temperature
- 1 cup whole milk
- ½ cup sour cream
- 2 large eggs
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 2 tbsp granulated sugar (optional)
- 1 ½ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups grated cheddar or pepper jack cheese
- ½ cup grated Parmesan cheese
- ½ cup Panko bread crumbs
- fresh thyme sprigs, optional
Instructions
- Preheat the oven to 375 F. Grease a 9x13 baking pan with non-stick baking spray.
- In a large saucepan, melt the butter over medium heat. Add the onion and garlic, and saute for about 5 minutes, until softened. Add the frozen corn and cook the mixture just until the corn is warmed through.
- Add the green chiles and the cream cheese. Stir frequently, until the cream cheese is melted and combined with the corn mixture. Remove from the heat.
- In a large bowl, whisk together the milk, sour cream and eggs, then stir in the corn mixture.
- Separately, combine the cornmeal, flour, sugar, baking powder and salt. Add the dry ingredients and the grated cheddar/pepper jack to the wet ingredients, and stir everything together with a spatula just until combined.
- Spread the batter into the pan. In a bowl, combine the grated Parmesan with the dry breadcrumbs, and sprinkle the mixture over the batter. Scatter a few fresh thyme sprigs over the top.
- Bake on the center oven rack for about 40-45 minutes, just until a toothpick or sharp knife inserted in the center of the bread comes out clean.
- Let cool for 10 minutes, then slice and serve hot.
Notes
Store leftover cornbread casserole in an airtight container in the refrigerator for up to 3 days.
Leftovers can be reheated to soften the cornbread again, but the topping will only be crunchy when it's freshly baked.
Other optional add-ins include cooked crumbled sausage, cooked bacon, or diced ham.
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