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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 10servings
Ingredients
8stripsbacon
1cancorn kernelsdrained
1cancream-style corn
18-ounce boxJiffy corn muffin mix
1cupsour cream
2tablespoonsbuttermelted
Instructions
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.