Corn and Bacon Casserole
Creamed Corn and Bacon Casserole is the ultimate side dish... creamy, comforting, and bursting with flavor. A reader favorite since 2011!!
Ingredients
- 6 strips thick-cut applewood smoked bacon
- 1/2 medium yellow onion finely chopped (about ½ cup)
- 2 tablespoons all-purpose flour
- 2 garlic cloves minced (about 2 teaspoons)
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 12-ounce bags frozen whole kernel corn (about 4 cups)
- 1 tablespoon fresh parsley or chives chopped, for garnish
Instructions
- Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Lightly grease a 1-quart baking dish with butter or nonstick spray.
- Cook the Bacon: In a large skillet over medium heat, cook bacon until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Once cooled, crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
- Sauté the Onion and Build the Base: Add onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in flour, garlic, sugar, salt, and pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
- Make the Cream Sauce: Slowly whisk in the cream and milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
- Add the Corn and Bacon: Stir in the frozen corn and half of the crumbled bacon. Cook for 1 minute to heat through.
- Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining bacon. Bake uncovered for 20–22 minutes, or until the edges are bubbly and the top is lightly golden.
- Finish and Serve: Garnish with fresh parsley or chives. Serve hot.
Notes
Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake just before serving.
Storage: Refrigerate leftovers up to 3 days (airtight).
Reheating: Microwave 30-second bursts, stirring; add a splash of milk/cream if thick.
Freezing: Freeze up to 2 months (texture may change slightly because it’s cream-based).
Lighter swap: Use half & half or all milk; sauce will be less rich.
Nutrition
Serving: 1 | Calories: 258cal | Carbohydrates: 7g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 359mg | Sugar: 4g | Fiber: 0.3g | Calcium: 58mg | Iron: 0.3mg