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Cozy Cheddar Bacon Corn Casserole for Fall Gatherings

cheddar bacon corn casserole - featured image
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A warm, cheesy corn casserole with smoky bacon and a golden, crispy top. Perfect for fall gatherings, potlucks, or a cozy weeknight dinner.

Ingredients

Scale
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) creamed corn
  • 1 cup sour cream (full-fat)
  • 2 large eggs, lightly beaten (room temperature)
  • 1/2 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 cup sharp cheddar cheese, shredded (for topping)
  • 3 slices bacon, cooked and crumbled (for topping)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the bacon: In a skillet over medium heat, cook 9 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside 3 slices’ worth for the topping.
  3. Shred the cheese: Grate the sharp cheddar and Monterey Jack cheese. You’ll need about 1.5 cups total for the base and another 1/2 cup for the topping.
  4. Mix the wet ingredients: In a large mixing bowl, whisk together the sour cream, beaten eggs, and melted butter until smooth.
  5. Add the corn: Stir in the drained whole kernel corn and the creamed corn until evenly distributed.
  6. Combine the dry ingredients: In a separate small bowl, whisk together the cornmeal, flour, sugar, salt, pepper, and smoked paprika.
  7. Fold everything together: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Then fold in the shredded cheeses (reserving 1/2 cup for topping) and the crumbled bacon (reserving 3 slices’ worth).
  8. Pour into the baking dish: Spread the mixture evenly with your spatula.
  9. Add the topping: Sprinkle the reserved 1/2 cup of cheddar cheese over the top, followed by the reserved bacon crumbles.
  10. Bake for 35-40 minutes, until the edges are golden brown and the center is set (a toothpick inserted in the center should come out clean or with a few moist crumbs).
  11. Rest before serving: Let the casserole cool in the dish for 10 minutes.
  12. Garnish and serve: Sprinkle sliced green onions over the top. Serve warm.

Notes

For best results, shred your own cheese and cook bacon until extra crispy. Let the casserole rest for 10 minutes before serving to allow it to set. To make ahead, assemble up to 24 hours in advance and refrigerate; add 10 minutes to baking time.

Nutrition

Keywords: corn casserole, cheddar bacon corn casserole, fall casserole, comfort food, easy side dish, potluck recipe

Find it online: https://lolaspoon.com/cozy-cheddar-bacon-corn-casserole-for-fall-gatherings/