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This crowd favorite loaded corn casserole is stuffed full of bursting sweet corn kernels and cream-style corn to create a super moist and tender corn casserole. It’s then topped with cheese, bacon and chives to create the ultimate Thanksgiving side dish.
You’ll love that this loaded corn casserole doesn’t use any cornbread mix. Instead, we easily make cornbread mix from scratch using simple ingredients like cornmeal, flour, baking powder and sugar.
This recipe pairs perfectly with any Thanksgiving or Christmas spread. It compliments popular side dishes like my Holiday Cranberry Sauce, Southern Baked Macaroni and Cheese, Scalloped Potatoes or Sweet Potato Casserole.
Why You’ll Love Loaded Corn Casserole
There are so many corn recipes to choose from during the holidays so it can be hard to narrow down the right choice. You may want something super easy like this Jiffy Corn Casserole, or one you can set and forget like my Slow Cooker Creamed Corn.
You can’t go wrong with any of these options, but if I had to pick one that is the most highly requested, over-the-top delish, it would be this bacon-loaded sweet and savory corn casserole.
This recipe doesn’t use any boxed Jiffy mix. Instead it’s all from scratch, but don’t let that worry you. With easy prep this corn casserole is all stirred together in a bowl and throw in the oven!
Key Ingredients
Here are the simple ingredients you’ll need to make this loaded corn casserole:
Homemade Jiffy Mix – cornmeal, flour, baking powder, granulated sugar
Sour Cream – this will be combined with the melted butter and egg for the wet ingredients in the corn casserole.
Corn – either fresh corn, frozen or canned and drained corn is used for the whole kernels.
Cream-Style Corn – a can of cream style corn adds the right amount of moisture creating a tender and moist texture.
Bacon – cooked crispy and diced into bite sized pieces. This adds a salty savoriness to offset the sweet and cheesy casserole.
Cheese – shredded pepper jack and white cheddar cheese are freshly shredded off the block for maximum meltability.
Green Onions – sliced green onions or chives are layered over the melted cheese topping as soon as the casserole is removed from the oven.
Onions & Garlic – these aromatics add tons of delicious flavor!
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How to Make Loaded Corn Casserole
Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
Cook Bacon and Onion Mixture
Get the bacon cooked to crispy in a large skillet over medium low. Set bacon aside. Remove most the bacon grease leaving behind 1 tablespoon. Add in the onions and garlic and cook about 3-4 minutes or until the ovens are translucent.
Make the Corn Casserole
In a small bowl, melt the butter until it’s mostly melted. Allow it to cool. Then add the egg and sour cream. Whisk until smooth.
In a large bowl add the flour, cornmeal, baking powder, salt and sugar.
To the dry ingredients add in the whole kernel corn and the cream-style corn. Add in the onions, half the bacon and 1 cup of cheese. Stir until everything is evenly combined, making sure to scrape any cornmeal from the bottom.
Bake and Serve
Transfer the mixture into a greased 9×13 baking dish, smoothing into an even layer. Bake for 35 minutes. Remove from the oven, top with white cheddar and remaining bacon. Bake for another 5-7 minutes or until cheese has melted. Top with green onions.
How to Make Ahead and Reheat
You can prepare and bake this loaded corn casserole as instructed, reserving the final steps of topping with cheese, bacon and chives. Allow the un-topped casserole to cool, cover tightly with plastic wrap and refrigerate for up to two days.
When you’re ready to serve, remove from the fridge and rest of the counter for 15 minutes to remove the chill. Heat in the oven for 15 minutes or until warmed through.
Remove, top with cheese and bacon and cook for an additional 5 minutes or until cheese melts. Top with green onions and serve.
Holiday Serveware Essentials
I hope you enjoy this easy holiday side dish recipe for loaded corn casserole. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Looking for More Holiday Sides?
- The Best Mashed Potatoes
- Southern Baked Mac and Cheese
- Crock Pot Creamed Corn
- Sweet Potato Casserole
- Cornbread Dressing
- Scalloped Potatoes Au Gratin
- Creamed Spinach Bake
- Corn Casserole
Loaded Corn Casserole
Ingredients
- 1 lb bacon diced
- 1 medium sweet onion finely diced
- 3 cloves garlic minced
- 1 cup sour cream
- 1 stick butter (1/2 cup)
- 1 egg
- 2/3 cup flour
- 2/3 cup cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1-14.75 oz can corn drained well
- 1-14.75 oz can cream-style corn
- 1 cup pepper jack cheese shredded
- 2 cups white cheddar shredded
- 4 green onions diced (green and white parts)
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
- Get the bacon cooked to crispy in a large skillet over medium low. Set bacon aside. Remove most the bacon grease leaving behind 1 tablespoon. Add in the onions and garlic and cook about 3-4 minutes or until the ovens are translucent.
- In a small bowl, melt the butter until it's mostly melted. Allow it to cool*. Then add the egg and sour cream. Whisk until smooth.
- In a large bowl add the flour, cornmeal, baking powder, salt and sugar.
- To the dry ingredients add in the whole kernel corn and the cream-style corn. Add in the onions, half the bacon and 1 cup of cheese. Stir until everything is evenly combined, making sure to scrape any cornmeal from the bottom.
- Transfer the mixture into a greased 9×13 baking dish, smoothing into an even layer. Bake for 35 minutes. Remove from the oven, top with white cheddar and remaining bacon. Bake for another 5-7 minutes or until cheese has melted. Top with green onions.
Notes
Here are some additional photos for your Pinterest boards:
