Print

Crowd-Pleasing Cheddar Bacon Corn Casserole: Easy & Best Recipe

cheddar bacon corn casserole - featured image
Print Recipe

This savory corn casserole swaps sugar for sharp cheddar and crispy bacon, creating a creamy, firm, and utterly delicious side dish that turns skeptics into fans. Perfect for potlucks, BBQs, and holiday dinners.

Ingredients

Scale
  • 2 cans (15.25 oz each) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup (240 ml) sour cream
  • 1/2 cup (1 stick / 113 g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 cup (120 g) shredded sharp cheddar cheese, plus more for topping
  • 8 slices thick-cut bacon, cooked until crispy and crumbled (reserve 2 tablespoons for garnish)
  • 1/2 cup (80 g) finely diced yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1/4 cup (15 g) chopped fresh chives or green onions (optional)
  • 1 box (8.5 oz / 240 g) Jiffy corn muffin mix

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Reserve 2 tablespoons for topping. Leave about 1 tablespoon of bacon drippings in the skillet.
  3. Add the diced onion to the skillet with the reserved bacon drippings. Cook over medium heat until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together the sour cream, melted butter, and beaten eggs until smooth and pale yellow.
  5. Stir in the drained whole kernel corn, cream-style corn, and 1 cup of shredded cheddar cheese until well combined.
  6. Fold in the sautéed onion and garlic, crumbled bacon (minus the reserved 2 tablespoons), and the corn muffin mix. Stir gently until just combined. Do not overmix.
  7. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, followed by the reserved crumbled bacon.
  8. Bake on the middle rack for 40-45 minutes, until the edges are golden brown and the center is set (it should jiggle slightly). If the top browns too quickly, tent with foil for the last 10 minutes.
  9. Let the casserole cool in the pan for at least 10 minutes before serving. Sprinkle with fresh chives or green onions if desired.

Notes

Don’t skip sautéing the onion and garlic—it adds depth. Use block cheese and shred it yourself for best melting. Let the casserole rest for 10 minutes after baking to set properly. For a gluten-free version, use a gluten-free corn muffin mix.

Nutrition

Keywords: corn casserole, cheddar bacon corn casserole, easy corn casserole, best corn casserole, crowd-pleasing corn casserole, savory corn casserole, bacon corn casserole, potluck side dish, holiday side dish

Find it online: https://dinadishes.com/crowd-pleasing-cheddar-bacon-corn-casserole-easy-and-best-recipe/