Creamy Crack Corn Casserole with Bacon
A rich and comforting corn casserole featuring crispy bacon, sharp cheddar, and a creamy custard base. Perfect for busy weeknights or holiday gatherings, this dish is a crowd-pleaser with a balance of sweet corn and smoky bacon.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 cups frozen corn kernels (thawed)
- 1 can (14.75 oz) creamed corn
- 8 slices thick-cut bacon, cooked crispy and chopped
- 1 cup shredded sharp cheddar cheese (about 100g)
- 4 oz cream cheese, softened
- 1/2 cup sour cream (120g)
- 2 large eggs, room temperature
- 2 tablespoons butter, melted
- 1 cup yellow cornbread mix (120g)
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into bite-sized pieces. Reserve a tablespoon of bacon fat if desired.
- In a large mixing bowl, whisk together eggs, sour cream, softened cream cheese, melted butter, salt, and pepper until smooth and creamy.
- Fold in thawed frozen corn kernels and creamed corn gently to maintain creaminess.
- Add yellow cornbread mix and shredded cheddar cheese. Stir until evenly combined. If batter is too thick, add a tablespoon of milk or cream to loosen.
- Fold in chopped bacon, reserving a small handful for topping.
- Pour mixture into prepared baking dish and smooth the top. Sprinkle reserved bacon pieces and additional shredded cheddar on top.
- Bake for 35-40 minutes until bubbly and golden with slightly crispy edges. A toothpick inserted should come out mostly clean with some moist crumbs.
- Let casserole rest for 5-10 minutes before serving to set and make slicing easier.
Notes
For gluten-free, substitute cornbread mix with gluten-free version or almond flour. For dairy-free, swap sour cream with coconut-based yogurt and use dairy-free cream cheese. Use fresh corn in summer for sweeter flavor. Tent casserole with foil if edges brown too quickly. Do not overmix after adding cornbread mix to keep texture light and creamy. Let rest before slicing for best texture.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 275
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 8
Keywords: corn casserole, bacon, creamy corn casserole, comfort food, holiday side dish, easy casserole, cheesy corn bake