Bacon Corn Casserole – Corn casserole is like corn bread but with a fluffy, moist texture unlike any cornbread you’ve had before. I’ve added bacon to this version to take it to a whole other level.
It’s November. The month of Thanksgiving. The month where food begins to take over my life. The month when the word “diet” begins to lose it’s meaning until the New Year arrives.
This month, get ready for recipes to serve during this food holiday, as well as recipes to use up leftovers for the days after. The first recipe of the month is one that I’ve made for years, but now, with a little twist. It’s my Bacon Corn Casserole. Every time I make it, I get asked for the recipe. It’s the one side dish (well, except mac & cheese) that pleases all the members of my family. Get ready for a dish that has the best flavor, texture, and balance of anything you’ve had.
What is corn casserole?
So what exactly is corn casserole?? My husband calls it corn souffle and I’ve also seen it called corn pudding so you may know it by one of these names. In my experience, they are all basically the same thing – corn meal mixed with corn, flour, sour cream, and butter and baked into a yummy, moist casserole. For my version, I use creamed corn, as well as whole corn kernels, to add extra moisture to the batter.
Corn Casserole vs Cornbread
Corn casserole uses many of the same ingredients as cornbread – corn meal, butter, and corn kernels. But there are two ingredients that transform cornbread into corn casserole – cream-style corn and sour cream. The addition of these two ingredients make the texture so moist and creamy and also enhances the corn flavor. Sometimes I feel that cornbread doesn’t taste enough like corn. But not this corn casserole! You get corn flavor from three of the ingredients so there’s no mistaking who is the star of this recipe.
Bacon – the game changer
To take this corn casserole to the next level, I added bacon to the batter. But not just crispy bacon pieces – I also added in a couple tablespoons of bacon grease to make sure you could taste bacon in every bite. I simply left out a couple tablespoons of butter to make sure the casserole wasn’t too rich. The resulting casserole is slightly smoky but still perfectly sweet, thanks to the corn muffin mix.
Tips & Tricks
- I used a 9×13 casserole dish to bake this corn casserole. But I’ve also used small casserole dishes, which makes the casserole much thicker. This means that it will take longer to bake. Keep this in mind if you end up using a smaller dish.
- You can easily make this batter ahead of time, prep it in the casserole dish, and cover until it’s time to bake it. For this reason, it’s one of my favorite dishes to make for Thanksgiving. I usually prep it the day before and then just remove the cover and bake right before serving time.
- I cut the bacon into pieces before cooking it because it makes it easier to cook 8 strips of bacon all at once. If you leave the bacon in strips, you’ll have to cook it in two batches.
Bacon Corn Casserole
- 8 strips bacon
- 1 can corn kernels drained
- 1 can cream-style corn
- 1 8-ounce box Jiffy corn muffin mix
- 1 cup sour cream
- 2 tablespoons butter melted
- Preheat oven to 350 degrees. Cut bacon into small pieces. Heat skillet to medium heat and add bacon. Stir to scatter bacon all over the pan. Cook until crispy, about 8 minutes. Drain bacon on paper towels. Save two tablespoons of bacon grease.
- In a large bowl, add half of cooked bacon, corn kernels, cream-style corn, corn muffin mix, sour cream, butter, and saved bacon grease. Stir together until smooth. Spread into a large 9x13 casserole dish, ensuring the top is smooth. Sprinkle remaining bacon crumbles evenly over the top.
- Bake casserole in preheated oven for 45 minutes or until edges of the casserole have browned and the top is no longer wet. Remove from oven. Let it cool for 5 minutes and then serve.
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