Creamy Corn and Bacon Bake
Indulge in the ultimate comfort food with this Creamy Corn and Bacon Bake—a rich, cheesy casserole bursting with flavor and perfect for cozy gatherings. This easy-to-make side dish features sweet, tender corn enveloped in a velvety béchamel sauce made with whole milk, heavy cream, and melted sharp cheddar cheese. Crispy bacon and golden panko breadcrumbs create a crunchy topping, while a hint of paprika adds a subtle smoky depth. With just 15 minutes of prep and a short bake, this recipe is ideal for busy weeknights or as a crowd-pleasing addition to your holiday table. Serve it warm, garnished with fresh parsley, for a dish that’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 8 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground paprika
- 3 cups canned corn, drained
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.
Cook the bacon slices in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and crumble. Reserve 1 tablespoon of bacon grease in the skillet.
In the same skillet, melt the unsalted butter with the reserved bacon grease over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic mixture and whisk constantly for about 1-2 minutes to cook out the raw flour taste.
Gradually pour in the whole milk and heavy cream while whisking to create a smooth sauce. Simmer for 2-3 minutes until it thickens.
Season the sauce with salt, black pepper, and paprika. Stir in the drained corn and 1 cup of the shredded cheddar cheese until fully combined.
Pour the corn mixture into the prepared baking dish. Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs with the crumbled bacon. Sprinkle this mixture evenly over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 7372 mg | 321% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 52.6 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1768 mg | 136% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2683 mg | 57% | |
*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.
