Loaded Corn Casserole
This crowd favorite corn casserole is loaded with 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.
Servings: 12 servings
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 9x13 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 9x13 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
Be sure the butter has cooled before adding the sour cream to ensure it doesn't curdle. If it curdles slightly, just whisk vigorously and it should come together into a creamy consistency.
Adapted from PinchofYum