This creamy corn casserole with bacon is a warm and savory side dish that brings together simple ingredients in a satisfying way. It features a rich base of creamed corn mixed with whole corn kernels, seasoned with onions sautéed in bacon fat, and finished with plenty of crispy bacon.
From start to finish, the dish comes together in about 40 minutes. The prep is straightforward, with most of the cooking happening in one skillet before a final bake in the oven. It’s a reliable recipe for a weeknight dinner or a holiday gathering.
Why is Creamy Corn Casserole with Bacon a Must-Try?
Cooking the bacon first not only makes it crisp but also renders the fat, which is then used to cook the onions for a layer of savory flavor.
Using both whole kernel corn and creamed corn gives the casserole a wonderful texture, with a smooth, rich base and sweet pops from the kernels.
Reserving some bacon for the topping ensures that every serving has a bit of crispy, salty crunch to contrast with the creamy corn.
Ingredients for Creamy Corn Casserole with Bacon
• Bacon: Any type of bacon works. A thick-cut or smoked variety will add more texture and a deeper flavor.
• Corn Kernels: You can use fresh corn cut from the cob or frozen corn. If using frozen, add it directly to the pan without thawing.
• Onion: A yellow or white onion provides a mild, savory foundation. In a pinch, two shallots can be substituted for a slightly sweeter taste.
• Creamed Corn: Canned creamed corn creates the sauce for the casserole. Be sure to use the entire contents of the can, liquid included.
• Chives: Fresh chives add a pop of color and a delicate onion flavor. Finely sliced green onions are a good substitute.
Exact quantities are in the recipe card below.
How to Make Creamy Corn Casserole with Bacon
Step 1: Cook Bacon and Onions
Start by cooking the chopped bacon in a large skillet until it’s nice and crisp. Remove the bacon, leaving a little of the rendered fat in the pan. Sauté the chopped onion in the fat until it’s soft and fragrant.
Step 2: Create the Corn Base
Add the corn kernels, salt, and pepper to the skillet and cook for a few minutes. Stir in the can of creamed corn to create the creamy base, and bring the whole mixture to a simmer.
Step 3: Assemble and Bake
Stir most of the crispy bacon into the corn mixture. Pour everything into a casserole dish, sprinkle the remaining bacon on top, and bake until it’s hot and bubbling at the edges.
What to Serve with Creamy Corn Casserole with Bacon
This is a great side dish for roasted chicken, grilled steak, or pork chops. It pairs well with almost any simple protein.
Expert Tips for Creamy Corn Casserole with Bacon
If using frozen corn, there’s no need to thaw it before adding it to the skillet. It will heat up quickly in the pan.
To prepare this dish ahead, assemble the casserole fully but do not bake. Cover and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time when cooking from cold.
Feel free to use thick-cut bacon for a meatier texture or a smoked variety for extra flavor.
Food Safety: Pork should be cooked to a safe internal temperature of 145°F (63°C) followed by a 3-minute rest. In this recipe, the bacon is cooked separately until crisp before being added to the casserole.
How to Store and Freeze Creamy Corn Casserole with Bacon
Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole does not freeze well, as the texture can become watery upon thawing. Reheat portions in the microwave or in a 350°F (175°C) oven until warmed through.
Creamy Corn Casserole with Bacon Recipe FAQs
Can I make this corn casserole ahead of time?
Yes, you can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Is this dish the same as corn pudding?
No, this is a cream-based casserole. Corn pudding is typically a custard-style dish that includes eggs and often a starch like flour or cornmeal, which gives it a firmer, more set texture.
Can I add cheese to this recipe?
Certainly. About 1 cup of shredded sharp cheddar or Monterey Jack cheese can be stirred in with the creamed corn for an even richer dish. You can also sprinkle some on top before baking.
Creamy Corn Casserole with Bacon
Ingredients
- 8 slices bacon chopped
- 1 medium yellow onion finely chopped
- 4 cups corn kernels fresh or frozen, 20 oz / 565g
- 1 can creamed corn 14.75 oz / 418g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve about 1 tablespoon of the bacon fat in the skillet and discard the rest.
- Add the chopped onion to the skillet with the reserved fat. Cook over medium heat, stirring, until softened and translucent, about 5 minutes.
- Stir in the corn kernels, salt, and pepper. Cook for another 2 to 3 minutes, until the corn is heated through.
- Pour in the can of creamed corn and stir to combine. Bring the mixture to a gentle simmer.
- Reserve about a quarter of the cooked bacon for the topping. Add the remaining cooked bacon to the skillet and stir it into the corn mixture.
- Transfer the corn mixture to a 1.5-quart casserole dish or an 8x8-inch baking pan. Spread it into an even layer.
- Sprinkle the reserved bacon over the top of the casserole.
- Bake uncovered for 20 minutes, or until the casserole is hot and bubbling around the edges.
- Let it cool for a few minutes, then garnish with fresh chives before serving.
Notes
