Creamy Corn Casserole with Bacon
Sweet corn kernels and creamed corn come together with savory bacon in this easy, bubbly baked side dish.
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
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.