Why Make This Recipe
Loaded Corn Casserole is a delightful dish that combines the sweetness of corn with the savory flavors of bacon and cheese. It’s a perfect comfort food that pleases everyone, making it ideal for family gatherings, potlucks, or just a cozy dinner at home. This casserole is deliciously creamy and has a rich texture that will keep you coming back for more!
How to Make Loaded Corn Casserole
Ingredients
- 8 strips bacon, (diced)
- 2 shallots, (chopped)
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, (room temperature)
- 1 cup sour cream, (room temperature)
- 1/2 cup whole milk, (room temperature)
- 4 tablespoons (2 oz) unsalted butter, (melted and cooled)
- 1 cup fresh corn kernels, (about 1 large ear of corn)
- 1-14 oz can creamed corn
- 2 jalapeños, (seeded and diced)
- 2 cups shredded sharp white cheddar, (divided)
- 3 tablespoons minced fresh chives
- 3/4 cup Cheez-Its crumbs
Directions
- Preheat an oven to 350°F. Grease a 9×9 or 2 quart oval ceramic baking dish with softened butter.
- Cook the bacon and shallots. Heat a medium skillet over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, but not burned. Use a slotted spoon to transfer the bacon to a small bowl. Increase the heat to medium and add the shallots. Cook for 4-5 minutes, until the shallots are soft and starting to brown. Remove them from the heat and set aside.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a separate mixing bowl, whisk together the sour cream, eggs, milk, and butter until smooth. Whisk in the creamed corn and then pour the wet ingredients into the dry ingredients.
- Fold the wet ingredients into the dry. Use a rubber spatula to fold the ingredients together until just combined. Gently mix in the corn kernels, the shallots, jalapeños, chives, half of the crispy bacon, and 1 ½ cups of the shredded white cheddar.
- Bake. Spread the batter in an even layer in the prepared baking dish and transfer to the oven for 30 minutes.
- Prep the Cheez-Its. While the casserole is in the oven, place the Cheez-Its into a small ziplock bag and use a rolling pin to break them up into pieces. After 30 minutes, remove the casserole from the oven and top with the remaining cheese, bacon, and Cheez-Its bits. Return to the oven for 15 minutes, until the casserole is just set and golden brown on top. Let the casserole rest for 20 minutes before serving.
How to Serve Loaded Corn Casserole
Serve the Loaded Corn Casserole warm, straight from the oven. It pairs well with a simple salad or as a side dish to grilled meats. You can also sprinkle some extra chives on top for added freshness.
How to Store Loaded Corn Casserole
To store leftover casserole, let it cool completely. Cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you wish to freeze it, wrap it in aluminum foil or use a freezer-safe container, and it should last for about 2-3 months.
Tips to Make Loaded Corn Casserole
- Make sure your ingredients are at room temperature before mixing for a smoother batter.
- Feel free to substitute the cheese with any other type you prefer, such as mozzarella or pepper jack, for different flavors.
- If you like it spicy, keep the seeds in the jalapeños or add more hot peppers.
Variation
For a different flavor profile, try adding diced bell peppers or onions to the mix. You can also switch out regular corn for roasted corn for a smoky taste.
FAQs
-
Can I make Loaded Corn Casserole ahead of time?
Yes, you can prepare the casserole up to the baking stage a day in advance and bake it right before serving. -
Is Loaded Corn Casserole gluten-free?
No, this recipe includes all-purpose flour. To make it gluten-free, use a gluten-free flour blend instead. -
Can I use frozen corn instead of fresh?
Yes, frozen corn can be used as a substitute for fresh corn. Just thaw and drain it before adding to the mixture.
Loaded Corn Casserole
- Total Time: 65
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
A delightful dish combining the sweetness of corn with savory bacon and cheese, perfect for gatherings or cozy dinners.
Ingredients
- 8 strips bacon (diced)
- 2 shallots (chopped)
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 4 tablespoons (2 oz) unsalted butter (melted and cooled)
- 1 cup fresh corn kernels (about 1 large ear of corn)
- 1-14 oz can creamed corn
- 2 jalapeños (seeded and diced)
- 2 cups shredded sharp white cheddar (divided)
- 3 tablespoons minced fresh chives
- 3/4 cup Cheez-Its crumbs
Instructions
- Preheat an oven to 350°F. Grease a 9×9 or 2 quart oval ceramic baking dish with softened butter.
- Heat a medium skillet over medium-low heat and add the bacon. Cook until crispy, then transfer to a bowl. Increase the heat to medium, add the shallots, and cook for 4-5 minutes until soft.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together sour cream, eggs, milk, and butter until smooth. Mix in creamed corn, then combine with the dry ingredients.
- Fold in corn kernels, shallots, jalapeños, chives, half of the bacon, and 1 ½ cups of the cheese.
- Spread the batter in the greased baking dish and bake for 30 minutes.
- While it bakes, crush the Cheez-Its in a ziplock bag.
- After 30 minutes, top the casserole with remaining cheese, bacon, and Cheez-Its bits. Bake for an additional 15 minutes until golden brown.
- Let it rest for 20 minutes before serving.
Notes
Serve warm with a simple salad or as a side dish to grilled meats. Store leftovers tightly covered in the refrigerator for 3-4 days or freeze for 2-3 months.
- Prep Time: 20
- Cook Time: 45
- Category: Side Dish
- Method: Baking
- Cuisine: American