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Judy John

Bacon Baked Corn Casserole Recipe

Bacon baked corn casserole blends sweet corn, creamy filling, and smoky bacon under a golden crust. It brings bold comfort to holidays, potlucks, and family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

Casserole Batter
  • 8 slices bacon cooked crisp and crumbled
  • 2 15-oz cans whole kernel corn drained
  • 1 15-oz can cream style corn
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 8.5-oz box corn muffin mix
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Dish
  • Whisk
  • Spatula
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F and grease a baking dish.
  2. Cook bacon until crisp, then crumble and set aside.
  3. Whisk sour cream, butter, and eggs until smooth.
  4. Stir in whole corn, cream corn, muffin mix, salt, pepper, and most bacon.
  5. Mix gently until combined. Batter should look thick and creamy.
  6. Spread mixture into dish and top with remaining bacon.
  7. Bake 45 to 50 minutes until center sets and edges brown.
  8. Rest 10 minutes before serving for cleaner scoops.

Notes

For softer texture, remove when center barely jiggles. For crispier edges, bake 5 extra minutes. Freeze cooled portions tightly wrapped up to 2 months. Let casserole rest before cutting for easier assembly handling. Add cheddar, jalapeno, scallions, or herbs for flavor customization. Refrigerate leftovers up to 4 days.