Ingredients:

  • 4 tablespoons (56g) unsalted butter
  • 1/2 cup (approx. 80g) finely diced yellow onion
  • 1 can (4 oz / 113g) diced green chilies, drained
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 can (14.75 oz / 418g) creamed corn (do not drain)
  • 1/2 cup (120ml) heavy whipping cream
  • 2 large eggs, lightly beaten (for filling)
  • 1 1/2 cups (170g) shredded sharp cheddar cheese, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup (140g) medium or fine ground yellow cornmeal
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt (for topping)
  • 1 cup (240ml) buttermilk
  • 2 large eggs (for topping)
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Melt 4 tablespoons of butter in a large skillet over medium heat. Add diced onion and sauté until softened and translucent (about 5 minutes). Stir in the drained green chilies. Remove from heat.
  3. In a large bowl, whisk together the sautéed onion mixture, drained whole kernel corn, creamed corn, heavy cream, and 2 lightly beaten eggs (for filling). Stir in 1 cup of the shredded cheddar cheese, 1 tsp salt, and 1/2 tsp pepper. Pour this entire mixture evenly into the prepared baking dish.
  4. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 tsp salt (for topping).
  5. In a third bowl, whisk together the buttermilk and 2 eggs (for topping). Pour in the 1/2 cup melted butter and whisk until just combined.
  6. Add the wet topping ingredients into the dry topping ingredients. Use a spatula to fold them together until just moistened. Do not overmix; a few lumps are acceptable.
  7. Gently spoon the cornbread batter evenly over the corn filling in the baking dish. Do not spread it aggressively; just drop dollops across the top.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the cornbread topping.
  9. Bake for 45–50 minutes, or until the cornbread topping is golden brown, set in the centre, and a skewer inserted into the topping comes out clean.
  10. Let the casserole rest on a cooling rack for at least 10–15 minutes before scooping and serving.