1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick spray. This step is key to getting that golden crust to release easily after baking.
2. In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, sugar, and smoked paprika. This dry mix forms the flavorful base of the casserole.
3. In a separate bowl, beat the eggs and then stir in the buttermilk and melted butter until well combined. If you’re using milk and lemon juice as a buttermilk substitute, make sure it’s had time to thicken slightly.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter will be thick but not dry; avoid overmixing to keep the cornbread tender.
5. Fold in the sweet corn kernels, shredded cheddar cheese, crumbled bacon (if using), and chopped green onions. These add layers of texture and flavor that make this casserole so special.
6. Pour the batter into the prepared baking dish, smoothing the top with a spatula. If you want an extra cheesy crust, sprinkle a little more cheddar on top before baking.
7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll notice the edges pulling slightly away from the pan—that’s your cue it’s ready.
8. Remove from the oven and let it cool for 10 minutes before serving. This resting time helps the casserole set up, making it easier to slice and serve.

I remember the first time I made this casserole for Maya and Eli. I was nervous it wouldn’t live up to the buzz I’d built around it, but as soon as the kitchen filled with that warm, cheesy aroma, I knew it was a winner. Eli’s eyes lit up at the first bite, which is always my ultimate test.