An easy, cheesy recipe for corn casserole with frozen corn, creamed corn, smoky bacon and cheddar cheese that’s the perfect side dish and great for potlucks.
JUMP TO RECIPESince I started the blog I've been asked at least 947 times if I had a recipe for corn casserole.
Y’all. I didn’t even know what corn casserole was. Until you started asking me about it, I’d never even heard of it.
It’s just not a thing where I live.
So when Mama told me she wanted to try making one for Easter I just about hit the floor.
How did she know I’d been thinking about trying corn casserole? How did she know it’s been on my radar for years now and I'd been looking for a reason to experiment with it? How did she know??
Before I could ask, she flung a recipe card from Publix at me and said something along the lines of: your meat-and-potatoes Canadian husband won’t eat any green vegetables and I’m tired of making mashed potatoes for him because he doesn't like our Southern side dishes so when I saw this recipe in the Publix I thought it might be something he’d like.
I took a look at the recipe, made a few changes (the original recipe required a blender... um, no) then made my first ever corn casserole.
Admittedly, I didn’t know what I was aiming for, but I’ve been cooking long enough to hash out a good casserole. I don’t know what corn casseroles are supposed to taste like, but I do know that this was delicious!
The contrasts in flavor and texture were perfect. The salty, smoky bacon balances the sweetness from the corn and the gooey, cheesy filling holds it all together.
Recipe for Corn Casserole with Cheese & Bacon
Corn Casserole with Cheese & Bacon
Ingredients
- 1 12-oz. bag frozen steam-in-the-bag corn, thawed
- 1 14-oz can creamed corn
- 2 eggs
- 1/4 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons butter, melted
- Salt & pepper to taste
- 8 oz. cheddar cheese, shredded (about 2 cups)
- 4-5 pieces bacon cooked and crumbled
- 2 tablespoons chopped chives
Instructions
- Set thawed frozen corn to drain well in a colander. Preheat oven to 350 degrees.
- Combine creamed corn, eggs, flour, sugar, cayenne and butter in a mixing bowl and stir until well combined. Add salt and pepper to taste.
- Add drained corn, 3/4 of the cheese, bacon and chives then stir well. Pour mixture into a greased 2-quart shallow baking dish then sprinkle with remaining cheese.
- Bake, uncovered, at 350 degrees for 30 minutes or until golden brown and bubbly around edges.
I'm going to have to try this one. I've always made mine with just yellow rice instead of flour. But I've never added bacon or cayenne pepper.
ReplyDeleteThis sounds like what we in Barbados call corn pie
DeleteIs it the same? Except we use canned whole corn and cream style mixed with eggs cheese and flour and cinnamon and sugar. Do you think i could use canned corn ?? I really want to try this .
This is delicious. Publix had it advertised in their circular last week with their whole Easter meal, and I made it...turned out great!
ReplyDeleteThis corn casserole is just perfect! Corn and cheese really look good together. Just by looking, I could tell that it's delicious. Definitely going to make this.
ReplyDeleteYUM! I made this tonight along with One-Pan Roasted Chicken and Potato Bake from this site. Both were a huge hit. I probably won't add the sugar next time because I don't care for super sweet corn (in my day there was no such thing as super sweet corn), I did reduce the sugar to 1 tablespoon but honestly, imo it doesn't need it period! I will definitely be making both again! Very tasty!! Thank you Mandy, the picture is what captivated me to try this recipe and I'm glad I did!
ReplyDeleteOh and we drizzled some Cajun hot sauce over it (Slap Ya Mama - our favorite) and it just upped the game!
DeleteMy Pennsylvania Dutch Mom made something very similar when I was growing up but we called it scalloped corn. Sooooo good!
ReplyDeleteIs the flour used to thicken? Could I use corn starch want to make it gluten free? Thank You, Ann
ReplyDeleteIt thickens it and gives it a little body. Try 1 tablespoon of corn starch (don't use 1/4 cup).
DeleteThis looks porktastic! I can't wait to make it for the the hogfarmer hubby!
ReplyDeleteI am go excited to make this, I make a corn pudding that is awesome, but does not have all the cheesy, bacony goodness yours does
ReplyDeleteI made this last week with fried chicken and asparagus. It was fantastic! We aren't super big corn people, except for corn on the cob fresh from the field in summer. This was so good my husband and daughter asked that we find a way to have it once a week. Thank you for this ��
ReplyDeleteDenise
This looks so delicious! Corn is my son's favorite vegetable & I can't wait to make this next time I fix supper for him! Thank you so much for posting! I've never been a huge fan of other corn casseroles that I've had but this looks fabulous! :)
ReplyDeleteAny casserole without a "gross can of something" gets 5 stars from me!!! Looks deliciousssss!!
ReplyDeleteMy mother made what she called scalloped corn which I always loved and it is the one recipe I can't seem to make as it never turns out like hers. She used canned corn (not creamed)drained. A layer of corn then some crushed soda crackers then another layer of corn then crushed crackers for the top layer then she added milk around the edges then baked it until it was hot and the crackers starting to brown. It was delicious. I think my mistake is in adding the milk I am either adding to much or not enough....I just know it never tastes like mom's. To me that is a bummer.
ReplyDeleteI have friends who love corn .and I get so tired of the jiffy mix casserole . and just plain corn with butter gets on .. so the next time we have dinner together I am making this . thanks for sharing . .going to post to my facebook timeline
ReplyDeleteCan you prep this a day ahead?
ReplyDeleteI'm really not sure. I don't think the corn would keep its crispness.
DeleteThis corn casserole is the bombdiggity!! We absolutely love it .. we even add some red or orange bell pepper and jalapeño to it for an extra kick. Delicious! Thank you for sharing, Mandy!! ��
ReplyDeletedoi you coo9k the corn first
ReplyDelete, or use it frozen?
I thawed it completely first
DeleteI just took my first bite of this Corn Casserole with cheese and bacon!One word...YUMMMMMMY! I pretty much followed the recipe exactly, which is different for me! I don't have a food procesor, so I used a whisk and smashed the corn!
ReplyDeleteThis is gluten - free right? Thanks!
ReplyDeleteNo, it has flour in it. She mentioned using 1 Tablespoon of corn starch if you wanted to substitute for flour, or some form of gluten free flour;
DeleteThank you for this yummy recipe, big hit this Thanksgiving!!!!
ReplyDeleteI wonder if a tub of sour cream would be good in this??
ReplyDeleteHow long do you think this could keep in the slow cooker without getting soggy? We have to travel...
ReplyDeleteI'd think it'll be fine for several hours
DeleteWhat if you don't have a food processor like the lady a couple comments ago do you just use a potato masher??������✌️
ReplyDeleteSure, that will work!
DeleteHubs loved this corn casserole tonight at dinner - thank you for all the delicious sides recipes!!
ReplyDelete