Cheey Corn and Millet Casserole


SourceStuart Mays
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes


This recipe was entered in our We ♥ Local Cornmeal recipe contest by Stuart Mays.  Stuart says,"The ultimate winter comfort food. The natural sweetness of the whole corn enhances the flavor and texture of the cornmeal. Millet, a nutritious grain often said to have a taste reminiscent of corn, gives bulk to the dish, and along with the eggs, makes it hearty and filling. The cheesy interior and garnish of melted cheese with a kick of jalapeño make the casserole warming and irresistible on a winter's night."


1/2 cup
1 cup
cheese, cheddar (sharp, grated, and divided in half)
1 cup
cheese, monterey jack (cut into 1/2-inch cubes)
1/2 cup
1/2 cup
flour, rice
2 teaspoons
baking powder
1 teaspoon
1 teaspoon
black pepper, ground (fresh)
1/2 teaspoon
cayenne pepper
6 cups
corn, sweet (fresh or frozen, thawed, divided in half)
scallion (sliced thin, white and green parts separated)
pepper, jalapeño (seeded, minced)
1 cup
sour cream
3/4 cup
cheese, parmesan (grated, divided in half)
egg (lightly whisked)
4 tablespoons
butter, unsalted (melted)
chives (minced)


Soak millet overnight.

Bring 2 cups water to a boil and add soaked millet. Simmer for 10-15 minutes or until soft. Strain in colander and set millet aside.

Preheat oven to 350 degrees and grease a 13x9 inch baking dish.

In a large bowl, whisk together the cornmeal, rice flour, baking powder, salt, pepper and cayenne.

In the bowl of a food processor, add ½ the fresh or frozen corn and the scallion whites. Pulse 8-10 times to make a coarse puree. Add the pureed corn and scallion mixture to the flour mixture.

Fold in the sour cream, 1/2 cup of Parmesan cheese, eggs, melted butter, the remaining corn, ½ the shredded cheddar cheese, all of the cubed Monterey Jack cheese, the millet and the minced chives and jalapeños.

Pour the corn mixture into the prepared baking pan. Sprinkle the remaining Parmesan and cheddar cheese on top.

Bake until the casserole is golden brown and puffy, about 35-45 minutes. Cool for a few minutes before serving. Garnish with the scallion greens and fresh sliced jalapeños if desired.