Preheat your oven to 350°F (175°C) and grease a 9x9 inch or oval baking dish with butter or cooking spray.

In a skillet over medium-low heat, add the chopped bacon and cook until crispy, about 8–10 minutes. Remove and drain on paper towels. Sauté the shallots in the rendered fat for about 3–4 minutes until softened.

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and kosher salt.

In another bowl, blend together the sour cream, eggs, whole milk, and melted unsalted butter until smooth, then mix in the creamed corn.

Gently fold the wet mixture into the dry ingredients until just combined. Incorporate the fresh corn kernels, sautéed shallots, jalapeños, half of the cooked bacon, and 1½ cups of sharp white cheddar.

Pour the batter into your prepared baking dish and spread evenly. Bake for 30 minutes.

Crush Cheez-Its in a sealed bag. After 30 minutes, remove the casserole, sprinkle with the remaining cheddar, the rest of the bacon, and the Cheez-Its crumbs. Bake for an additional 15 minutes.

Once done, allow the casserole to rest for at least 20 minutes before serving.