Auntie’s Corn Casserole with Sal Agridulce

Serves 6-8 as a side.

This is our from-scratch take on a retro corn casserole. In the Midwest it’s often called ‘corn pudding’ — but it’s more like a blend of corn bread and quiche. After baking, garnish liberally with Sal Agridulce for uplifting flavor and color contrast. Great as a side dish for barbecue!

1/4 cup all-purpose flour
1/2 cup corn meal
1 1/2 teaspoon sea salt
2 teaspoons sugar
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons butter
1/2 cup minced onion
2 eggs
3/4 cup sour cream
2/3 cup milk
1 pound bag frozen corn kernels, thawed
2 tablespoons minced jalapeño
1 1/2 cup grated Monterey Jack cheese
1/3 cup finely grated Parmesan cheese
Sal Agridulce, for garnishing

Preheat the oven to 350° F. Grease a 9-inch cake pan or casserole dish.

Put the flour, corn meal, salt, sugar, cumin, and cayenne into a small bowl and stir to combine.

Put the butter and onion into a small skillet set over medium-high heat and sauté until the onion is translucent, about 3 minutes. Turn off the heat.

Put the eggs, milk, and sour cream into a large mixing bowl and whisk until fully combined. Add the corn, jalapeño, and Jack cheese; stir together. Add the flour mixture and sautéed onions, then use strong, quick strokes to stir them into the corn mixture.

Scoop the corn mixture from the bowl into the prepared cake pan or casserole and spread it evenly to the edges of the pan. Sprinkle the Parmesan cheese over the top and transfer the pan to the oven. Bake until the top is golden brown and just firm to the touch. Let cool for 10 minutes.

Sprinkle Sal Agridulce generously over the top. Serve warm or at room temperature.