Description
This creamy and cheesy corn casserole combines sweet corn, sharp cheddar cheese, and crispy bacon for a flavorful side dish that’s perfect for holiday dinners or weeknight meals. With a slight kick of cayenne pepper and a rich, comforting texture, this easy-to-make casserole bakes to golden perfection in just 35 minutes.
Ingredients
Scale
Corn Mixture
- 2 (12-oz) packages frozen corn, thawed
- 2 eggs
- ¼ cup all-purpose flour
- 2 Tbsp sugar
- 2 Tbsp butter, softened
- ¼ tsp cayenne pepper
Add-ins and Topping
- 1½ cup shredded cheddar cheese (divided)
- 8 slices bacon, cooked and chopped
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking, and set it aside.
- Create creamed corn base: In a food processor or blender, combine one package (12 oz) of thawed corn, the eggs, flour, sugar, softened butter, and cayenne pepper. Pulse 3 to 4 times until the mixture resembles creamed corn with slightly blended texture but still some chunky bits. Transfer this mixture into a large mixing bowl.
- Combine remaining ingredients: To the bowl with creamed corn, add the remaining package of corn, 1 cup of shredded cheddar cheese, and the cooked chopped bacon. Stir gently but thoroughly to combine all ingredients evenly.
- Assemble casserole: Pour the corn mixture evenly into the prepared 9×13-inch pan. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top to create a cheesy crust.
- Bake until bubbly and golden: Place the casserole in the preheated oven and bake uncovered for 30 minutes. The casserole should be bubbly and the cheese on top melted and slightly browned. Remove from oven and allow to cool for a few minutes before serving.
Notes
- For extra creaminess, you can substitute one egg with an additional tablespoon of butter or a splash of cream.
- Make sure to cook and drain bacon well to avoid excess grease in the casserole.
- If you prefer a spicier dish, increase the cayenne pepper slightly or add a pinch of smoked paprika.
- This casserole pairs well with roasted meats or as part of a holiday meal spread.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
