Corn with Bacon Casserole
Indulge in the irresistible flavors of this Corn with Bacon Casserole, a comforting side dish that’s destined to steal the show at your dinner table. Creamy corn meets the savory crunch of crispy bacon in this baked casserole, elevated with a luscious cheese topping and a hint of garlic. Made with a rich sauce featuring cream cheese, sharp cheddar, and a touch of sweetness, this dish is perfect for holiday feasts, potlucks, or any occasion that calls for a hearty crowd-pleaser. Ready in just about an hour, this casserole strikes the perfect balance of creamy, cheesy, and smoky flavors, with scallions adding a fresh pop of color and zest. Whether you’re using fresh or frozen corn, this vibrant dish is easy to whip up and guaranteed to leave your guests asking for seconds.
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Recipe Information
Ingredients
- 6 pieces bacon strips
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 4 ounces cream cheese
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 4 cups frozen or fresh corn kernels
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons scallions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, chop into small pieces and set aside.
In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until a smooth paste forms.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook for about 3-4 minutes until the mixture thickens.
Add the cream cheese to the skillet and stir until completely melted and smooth. Then stir in the sugar, garlic powder, salt, and black pepper.
Stir the corn kernels into the skillet, making sure they are well-coated with the creamy sauce.
Remove the skillet from the heat and mix in half of the chopped bacon and half of the shredded cheddar cheese.
Pour the corn mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese and bacon on top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden and melted.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped scallions, if desired, and serve warm.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 85.1 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1417 mg | 109% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3232 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
