Corn Casserole
Ditch the Jiffy mix and whip up this easy, made-from-scratch corn casserole recipe for the ultimate Thanksgiving side dish! It's rich and cheesy with a touch of sweetness, all topped off with crispy bacon.
There's no shame in using a box of Jiffy cornbread mix, but making this casserole from scratch is what truly brings out its rich, delicious flavor and perfect texture that keeps you coming back for one (or two!) more scoopfuls.
So what is corn casserole anyway? Think of cornbread, creamed corn and a soufflé all rolled into one perfect dish. It's creamy, moist, with little golden pops of sweet corn throughout. Not to mention crispy bits of bacon, gooey cheese, and garlic - all the good stuff!
The best part is for all you sourdough bakers. This recipe features a made-from-scratch condensed cream of chicken soup that utilizes that sourdough discard that's been hanging out in your fridge. This gives the corn casserole a little of that sourdough tang we all know and love!
Just like green bean casserole and hashbrown casserole, it's a classic holiday side dish you'll find on almost any Southerner's table for Thanksgiving or Christmas. If you've never had corn casserole before, then you're in for a delicious, comforting surprise! Happy holidays, y'all!
Ingredients & Substitutions
- Bacon: Applewood smoked bacon adds amazing flavor, but any variety works well! Try cooking bacon in the oven for the best crispy bacon and easy cleanup.
- Corn Flour Mix: A blend of fine cornmeal, all-purpose flour, baking soda, cane sugar, eggs, and melted butter for the perfect texture.
- Corn: Use one can each of cream-style corn and whole-kernel corn for extra flavor and texture. Make sure to fully drain the can of kernel corn before adding it to the mixture so you won't have a corn casserole that is too mushy.
- Condensed Cream of Chicken Soup: You can use store-bought but homemade cream of chicken soup is the way to go! It’s much more flavorful than store-bought and can be made with sourdough discard.
- Cheese: Sharp shredded cheddar gives the dish a bold taste, though white cheddar makes a great alternative.
- Aromatics: Garlic, yellow and green onion bring out all the savory flavors.
- Seasonings: Just a touch of salt and pepper to let the ingredients shine.
How to make Corn Casserole
Step 1
Preheat your oven to 350°F. In a large skillet over medium heat, cook the bacon until crispy, about 4-5 minutes on each side.
Transfer the bacon to a paper towel-lined plate to drain and cool.
Drain most of the bacon fat, leaving 1-2 tablespoons in the pan.
Step 2
Add the onions to the pan and cook for 5 minutes or until they start to soften. Add the garlic, stir, and cook for about 1 minute until fragrant.
Remove the pan from the heat and set to the side.
Roughly chop the bacon and set it to the side.
Step 3
Whisk the cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl.
Step 4
In a large bowl, whisk together the cream of chicken soup, eggs, and butter.
Fold in the onion and garlic mixture, 1 cup of cheese, corn, creamed corn, and about half of the cooked bacon.
Step 5
Add the flour mixture to the corn mixture and stir until fully incorporated.
Step 6
Grease a 9x13-inch casserole dish or baking dish with butter or cooking spray.
Pour the mixture into the dish and spread evenly using a spatula.
Step 7
Bake for 35 minutes. Remove the dish from the oven and top with the remaining cheese and bacon.
Place it back into the oven and cook for another 5-7 minutes or until the cheese has fully melted and golden brown.
Sprinkle with green onions or chives before serving.
Carmyn's Tips
Bacon: For easier prep and cleanup, cook your bacon in the oven instead of the stove top. For the best flavor, use applewood smoked bacon.
Make your own Cream of Chicken Soup: It's so quick and easy to make and it’s far more flavorful than store-bought and it's made with your leftover sourdough discard.
How to Store
Refrigerator: Cover the casserole tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 3-4 days.
When ready to eat, reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezer: Let the casserole cool completely, then wrap it tightly in plastic wrap and a layer of foil, or place it in a freezer-safe container. It can be frozen for 2-3 months.
When you’re ready to serve, thaw it in the refrigerator overnight and reheat in the oven at 350°F until warmed through.
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Corn Casserole
INGREDIENTS
- 16 oz bacon (cooked and chopped)
- 6 garlic cloves (minced)
- 1 small onion (white or yellow, finely diced)
- ⅔ cup flour
- ⅔ cup fine corn meal
- ¼ cup sugar ((2 tablespoons for a less sweet option))
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup butter (melted)
- 2 eggs
- 1 recipe condensed cream of chicken soup (or one can of store-bought)
- 1 15 oz can whole kernel corn (well drained)
- 1 15 oz can creamed corn
- 2 cups sharp cheddar cheese (divided)
- ¼ cup green onions (chopped)
INSTRUCTIONS
- Preheat your oven to 350°F. In a large skillet over medium heat, cook the bacon until crispy, about 4-5 minutes on each side. Transfer the bacon to a paper towel lined plate to drain and cool. Drain most of the bacon fat, leaving about 1-2 tablespoons in the pan. You may need to cook the bacon in batches.
- Add the onions to the pan and cook for 5 minutes or until they start to soften. Add the garlic, stir, and cook for about 1 minute until fragrant. Remove the pan from the heat and set to the side. Roughly chop the bacon and set to the side.
- In a medium bowl, combine the corn meal, flour, sugar, baking powder, salt, and pepper. In a large bowl, whisk together the cream of chicken soup, eggs, and butter.
- To the same bowl, fold in the onion and garlic mixture, 1 cup of cheese, corn, creamed corn, and about half of the cooked bacon. Add the flour mixture to the the corn mixture and combine until fully incorporated.
- Grease a 9x13-inch baking dish with butter or cooking spray. Pour the mixture into the dish and spread evenly using a spatula.
- Bake for 35 minutes. Top with the rest of the cheese, and then the rest of the bacon and cook for another 5-7 minutes or until the cheese has fully melted. Sprinkle with green onions.
Nutrition
Corn pudding is creamy and custardy, almost like a soft, sweet side dish. Corn casserole, on the other hand, is more like a dense, slightly bready dish with some texture to it. So, corn pudding is soft and silky, while corn casserole is thicker and heartier.