Cheesy Corn Casserole with Bacon- corn is the star of the show in this easy casserole. There’s just enough bacon and cheddar cheese to balance the corn out.
This is a recpe from South Your Mouth Some More, one of my favorite southern cookbooks. There are so many delicious recipes in it including Southern Country Fried Chicken with Milk Gravy and Chili Cornbread Pie. This cookbook makes a really wonderful gift. The recipes are really apporachable.
For this recipe, half the corn gets processed in a food processor or blender until it is the consistency of creamed corn. The combination of creamed corn and whole corn gives the casserole just the right texture.
WHAT TYPE OF CORN TO USE?
You can use fresh corn kernels. Or you can use canned corn that has been drained well or frozen corn that has been thawed.
Corn Casserole is a southern staple and it goes well with so many things. I especailly like it as a holiday side. It goes wonderfully with Easter ham.
IS THIS DISH SPICY?
As is, this dish has a low spice level. Try subbing half the cheddar cheese for Pepper Jack cheese and adding a diced jalapeno to give the casserole a little more kick. Or you can double the amount of cayenne pepper.
CHEESY CORN CASSEROLE WITH BACON RECIPE TIPS:
For a creamier corn casserole, try adding 1/3 cup of sour cream.
Leftovers will keep in an airtight container in the refrigerator for about 4 days.
Try These Other Casserole Favorites:
- Southern Broccoli Casserole
- Asparagus Casserole
- Old-Fashioned Cabbage Casserole
- Yellow Squash Casserole
Cheesy Corn Casserole with Bacon
Equipment
Ingredients
- 4 1/2 cups corn, you can use canned (drained), fresh, or frozen (thawed)
- 2 large eggs
- 2 tablespoons butter, melted
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 8 ounces sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 325 degrees.
- Place 2 cups of corn, eggs, melted butter, flour, and sugar in a food processor or blender. Pulse 4 to 5 times or until it looks like creamed corn.
- Transfer mixture to a large bowl. Stir in remaining corn, 3/4 of the cheese, the bacon, green onions, cayenne pepper, salt, and black pepper.
- Transfer to a greased 2-quart shallow baking dish.Sprinkle remaining cheddar cheese on top.
- Bake for 30 to 35 minutes.
Nutrition
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Recipe adapted from South Your Mouth Some More
