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