Corn and Bacon Casserole

5 stars from 1 review

Creamed Corn and Bacon Casserole is the ultimate side dish... creamy, comforting, and bursting with flavor. A reader favorite since 2011!!

Servings: - 8

Prep Time10

Cook Time25

Total Time35

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 6 strips thick-cut applewood smoked 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 1/2 medium yellow onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in 2 tablespoons all-purpose flour, 2 garlic cloves, 1/2 tablespoon granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
Make the Cream Sauce: Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
Add the Corn and Bacon: Stir in 2 12-ounce bags frozen whole kernel corn (about 4 cups) 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 1 tablespoon fresh parsley or chives. Serve hot.

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.