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    Home » American

    Easy Corn Casserole with Cheddar and Bacon

    Published: Jan 17, 2023 · Modified: Oct 21, 2023 by Becky Thames-Simmons · This post may contain affiliate links · Leave a Comment

    Topped with shredded cheddar and crumbled bacon, this easy corn casserole recipe is simple to make and just yummy!

    corn casserole topped with cheddar and bacon bits in a pan
    Jump to Recipe - Print Recipe

    This page contains affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases when you purchase using the links on this page. It doesn't increase the price of the items for you, and it helps me cover the costs of bringing great recipes to you.

    Topped with shredded cheddar and crumbled bacon, this easy corn casserole recipe is simple to make and just yummy!

    Variations on Corn Casserole recipe

    There are so many variations you can make to it, the sky's the limit!

    Try mixing some cheddar and/or bacon right into the casserole.

    Instead of cheddar, try Monterey Jack cheese.

    Toss in some chopped, sauteed jalapeno peppers for some added zip.

    Add some sauteed onion to the casserole.

    What to serve with this recipe

    This easy corn casserole makes a great side for Chicken Chili Verde and Beef Chili with Beans Two Ways - try them both!

    In fact, this corn side dish could easily be used in place of cornbread!

    Tips for this Corn Casserole Recipe

    If you don't have creamed corn on hand, just drain most of the liquid out of a can of sweet corn and toss the corn and remaining liquid into your blender, then blend until fairly smooth but with some pieces of corn still visible.

    If you need to make your own creamed corn, try draining all the liquid from the can of corn and add ½ cup of milk to the blender along with the drained corn. It will add a nice dimension to the dish!

    Instead of assembling the dry ingredients, you can make this corn casserole with Jiffy Corn Muffin Mix, use it in their place.

    The baking time will vary depending on the type of pan you use. I use an 8x8 glass baking dish, and it takes about 55 minutes. If you use a 9x13, it won't take as long because the corn casserole is spread out thinner.

    Baking in a glass baking dish will take longer than using a metal baking dish, since glass doesn't conduct the heat as well as metal does.

    Just test the middle with a toothpick - you'll know it's done when it comes out clean, except for maybe the shredded cheddar from the topping.

    📖 Recipe

    corn casserole with bacon and cheddar

    Easy Corn Casserole with Cheddar and Bacon

    Makes a great side for Chicken Chili Verde and Beef Chili with Beans Two Ways
    Print Pin
    5 from 4 votes
    Rate and Comment
    Course: Dinner, Lunch, Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 9 servings
    Calories: 375kcal
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    Ingredients

    • ⅔ cup all purpose flour
    • ½ cup yellow corn meal
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 15 ounces canned sweet corn drained
    • 15 ounces canned creamed corn
    • 1 cup sour cream
    • ½ cup butter melted
    • 6 slices cooked crispy bacon crumbled
    • ⅔ cup shredded cheddar cheese

    Instructions

    • Preheat oven to 350°F.
    • In a large bowl, combine all the dry ingredients and mix them well with a wire whisk. As an alternative to the dry ingredients, use an 8½ ounce box of Jiffy Corn Muffin Mix.
    • Add the two corns, sour cream and butter to the dry ingredients and mix until well-incorporated.
    • Lightly grease a baking pan or casserole and pour in the ingredients.
    • Begin baking the casserole.
    • While the casserole is baking, fry the bacon until crisp. Cool slightly and crumble, set a side.
    • After about 25-30 minutes, remove the casserole from the oven and top it with the shredded cheese and crumbled bacon. Return it to the oven to finish baking. Baking time with depend on the depth and type of the pan you use. I used an 8x8 metal pan, which took 55 minutes at 350°.

    Nutrition

    Calories: 375kcal | Carbohydrates: 39g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 441mg | Potassium: 313mg | Fiber: 3g | Sugar: 9g | Vitamin A: 809IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 1mg

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    Hi, I'm Becky! Follow along with me as I share all my family's favorite recipes along with new really great new ones. I'm happily retired and staying busy in my kitchen to bring you the best recipes for unfussy time in your kitchen..

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