Corn and Bacon Casserole

This Corn and Bacon Casserole is the side dish that steals the show. Imagine sweet bursts of corn suspended in a silky, spoon-coating cream sauce, crowned with salty-smoky bacon that shatters with every bite. She’s ooey, gooey, and so easy it practically cooks itself… just a quick stovetop stir, then into the oven until the edges are bubbling and golden. If you’re hunting for the ultimate corn casserole or a holiday side dish that guarantees empty plates, this is the one. Cozy, comforting, and wildly crave-able, it’s the dish guests hover around… and then ask for seconds (and the recipe)!!

WHY YOU’LL LOVE CORN CASSEROLE WITH BACON

• Creamy, dreamy sauce + crispy bacon = instant crowd-pleaser
  
• Pantry-friendly ingredients and 35 minutes start to finish
  
• Bakes in one dish. Hello, easy cleanup!
  
• Perfect for holidays, potlucks, or weeknights
  
• Scales up effortlessly for a crowd

Corn and Bacon Casserole

This creamed corn casserole with bacon is one of the OGs here at TSRI. I first shared it back in November 2011, and let me tell you… it’s been winning over holiday tables and potlucks ever since!

We’ve made it countless times, and it never fails to get rave reviews. I could eat this straight from the pan with a spoon. No shame.

We don’t do boring sides around here, and this beauty proves it. Sweet corn, luscious creamy sauce, and that best daggum bacon crunch on top? Clean-plate-club energy, friends.

It’s the kind of casserole that makes people lean over the table and whisper, “Who made this?” (You did, you kitchen rockstar.)

Serving a feast? Pair bacon corn casserole with my Roasted Potatoes or Cheesy Potatoes Au Gratin and thank me later.

INGREDIENT NOTES

• Bacon: Thick-cut bacon holds texture after baking. Regular works, but use an extra slice or two. And reserve the drippings. They’re liquid gold for flavor!
  
• Corn: Frozen kernels keep it easy and consistent. Fresh or well-drained canned corn also works, though fresh will taste sweeter.
  
• Flour: Briefly cooking the flour with drippings creates a roux for a silky (not grainy) sauce.
  
• Cream & Milk: Heavy cream delivers that luscious, melt-in-your-mouth texture. Swap in half & half or all milk to lighten it up (the sauce will be thinner).
  
• Sugar: A tiny bit enhances corn’s natural sweetness. Skip if using peak-season fresh corn.
  
• Seasonings: Kosher salt clings better, and black pepper balances the richness. Add a pinch of smoked paprika or cayenne if you like a subtle kick.
  
• Fresh Herbs: Parsley or chives add brightness at the end. Sprinkle onto corn bacon casserole just before serving.

VARIATIONS

Cheddar-Bacon Corn Bake: Stir in 1 cup shredded sharp cheddar before baking.

Jalapeño Popper Twist: Add ½ cup diced jalapeños and 4 ounces softened cream cheese.

Ritz Cracker Crunch: Top bacon corn casserole with 1 cup crushed Ritz tossed with 2 tablespoons melted butter.

Southwest Style: Mix in ½ cup diced roasted red peppers and 1 teaspoon chili powder.

Herb & Parm: Add ½ cup grated parmesan + fresh thyme leaves for a savory finish.

Bacon-Free: Omit bacon and sauté onions in 2 tablespoons butter, then add a pinch of smoked paprika for depth.

SERVING SUGGESTIONS

• Holiday Plate-Up: Serve alongside roasted turkey or ham with Best Ever Mashed Potatoes for a classic spread.
  
• BBQ Night: Pair corn and bacon casserole with pulled pork, coleslaw, and cornbread. Sweet, smoky, and perfect together.
  
• Comfort Feast: Add garlic green beans for the coziest Sunday dinner.
  
• Easy Upgrade: Finish with a squeeze of lime and chopped cilantro to brighten rich flavors.
  
• Beverage Pairing: A crisp chardonnay or sparkling apple cider cuts through the creaminess.

CORN WITH BACON CASSEROLE FAQ

Can I make this ahead?
Yes. Assemble corn with bacon casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

How do I keep the sauce silky?
Cook the flour for 1-2 minutes in the bacon drippings before adding the cream and milk, and slowly whisk while pouring in the liquid to prevent lumps or a grainy texture.

Can I double this recipe?
Absolutely. Use a larger baking dish (or two 1-quart dishes) and add 5–10 minutes to the bake time.

What’s the best way to reheat corn and bacon casserole?
Microwave individual servings or warm larger portions in the oven. If it looks too thick, stir in a splash of milk or cream until it loosens to your preferred consistency.

This recipe for corn casserole with bacon has lived on The Slow Roasted Italian since 2011, and it’s one we’ve tested, tweaked, and loved for years.

That kind of staying power tells you it works: creamy, dreamy, and reliable every single time.

I’ve made more cream-style casseroles than I can count, and the secret is fat + flour + gentle heat.

Bacon drippings bloom the aromatics and form a proper roux with the flour, so the cream emulsifies into a silky sauce instead of separating.

Another pro move: bake just until the edges bubble. Overbaking tightens the dairy and dulls the sweetness of the corn.

When I tested this with butter only, it was good… but those smoky drippings add a depth you can’t fake. Little technique, big payoff. That’s the TSRI way!

TOOLS NEEDED

• Large Skillet: Sauté bacon and build the sauce in one pan.
  
• Whisk & Wooden Spoon: Whisk for the cream sauce, spoon for folding in corn.
  
• 1-Quart Casserole Dish: Ideal size for even baking and bubbling edges.
  
• Measuring Cups & Spoons: Accuracy matters for the roux and dairy.
  
• Paper Towels: For draining bacon so it stays crisp on top.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.