Why Make This Recipe
Loaded Corn Casserole is a delicious and hearty dish that brings together a delightful mix of flavors. It’s perfect for gatherings, potlucks, or even a cozy family dinner. The combination of crispy bacon, fresh corn, and rich cheese makes this casserole a crowd-pleaser. Plus, it’s simple to prepare, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.
How to Make Loaded Corn Casserole
Ingredients:
- 8 strips bacon, (diced)
- 2 shallots, (chopped)
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, (room temperature)
- 1 cup sour cream, (room temperature)
- 1/2 cup whole milk, (room temperature)
- 4 tablespoons (2 oz) unsalted butter, (melted and cooled)
- 1 cup fresh corn kernels, (about 1 large ear of corn)
- 1-14 oz can creamed corn
- 2 jalapeños, (seeded and diced)
- 2 cups shredded sharp white cheddar, (divided)
- 3 tablespoons minced fresh chives
- 3/4 cup cheez-its crumbs
Directions:
- Preheat an oven to 350°F. Grease a 9×9 or 2 quart oval ceramic baking dish with softened butter.
- Cook the bacon and shallots. Heat a medium skillet over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy but not burned. Use a slotted spoon to transfer the bacon to a small bowl. Increase the heat to medium and add the shallots. Cook for 4-5 minutes, until the shallots are soft and starting to brown. Remove them from the heat and set aside.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a separate mixing bowl, whisk together the sour cream, eggs, milk, and butter until smooth. Whisk in the creamed corn and then pour the wet ingredients into the dry ingredients.
- Fold the wet ingredients into the dry. Use a rubber spatula to fold the ingredients together until just combined. Gently mix in the corn kernels, the shallots, jalapeños, chives, half of the crispy bacon, and 1 ½ cups of the shredded white cheddar.
- Bake. Spread the batter in an even layer in the prepared baking dish and transfer to the oven for 30 minutes.
- Prep the cheez-its. While the casserole is in the oven, place the cheez-its into a small ziplock bag and use a rolling pin to break them up into pieces. After 30 minutes, remove the casserole from the oven and top with the remaining cheese, bacon, and cheez-its bits. Return to the oven for 15 minutes, until the casserole is just set and golden brown on top. Let the casserole rest for 20 minutes before serving.
How to Serve Loaded Corn Casserole
Loaded Corn Casserole is best served warm. You can slice it into squares and serve it on a platter. It makes a great side dish alongside grilled meats, BBQ, or even as a main dish with a fresh salad.
How to Store Loaded Corn Casserole
If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Loaded Corn Casserole
- For extra flavor, try using smoked bacon.
- You can add other vegetables like bell peppers or zucchini for more color and nutrition.
- If you prefer a spicier casserole, leave the seeds in the jalapeños or add some hot sauce.
Variation
You can make a vegetarian version by skipping the bacon and adding more vegetables like mushrooms or spinach.
FAQs
1. Can I use frozen corn?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the mixture.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and store it in the fridge overnight. Bake it when you’re ready to serve.
3. What can I serve with Loaded Corn Casserole?
This casserole pairs well with grilled meats, salads, or as a hearty side to your favorite main dishes.
Loaded Corn Casserole
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and hearty casserole combining crispy bacon, fresh corn, and rich cheese, perfect for gatherings or cozy family dinners.
Ingredients
- 8 strips bacon, diced
- 2 shallots, chopped
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, room temperature
- 1 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 4 tablespoons (2 oz) unsalted butter, melted and cooled
- 1 cup fresh corn kernels (about 1 large ear of corn)
- 1–14 oz can creamed corn
- 2 jalapeños, seeded and diced
- 2 cups shredded sharp white cheddar, divided
- 3 tablespoons minced fresh chives
- 3/4 cup Cheez-Its crumbs
Instructions
- Preheat the oven to 350°F and grease a 9×9 or 2-quart oval ceramic baking dish with softened butter.
- In a medium skillet over medium-low heat, cook the bacon until crispy, then transfer to a bowl. Increase heat to medium and cook shallots until soft and starting to brown, then set aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together sour cream, eggs, milk, and butter until smooth, then add creamed corn.
- Combine wet and dry ingredients, folding in corn kernels, shallots, jalapeños, chives, half of the bacon, and 1 ½ cups cheese.
- Spread the batter in the prepared dish and bake for 30 minutes.
- While the casserole bakes, crush Cheez-Its in a bag with a rolling pin.
- After 30 minutes, remove the casserole, top with remaining cheese, bacon, and Cheez-Its, and bake for an additional 15 minutes until golden brown.
- Let rest for 20 minutes before serving.
Notes
For extra flavor, try using smoked bacon. You can also add other vegetables like bell peppers or zucchini. For a spicier version, leave the seeds in the jalapeños or add hot sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
