Corn & Bacon Casserole is a deliciously easy side dish that is perfect for the holiday season. Great for big crowds, you can simply increase the quantity.

I was looking for a new recipe to try this holiday season. I’m a stuffing lover, I absolutely love my homemade stuffing, the rest of my family however are not fans of stuffing in general. To appeal to the masses, I hit the internet and stumbled on a Paula Deen recipe for Corn Casserole. Immediately, I knew it would be delish, because Paula doesn’t mess around! I’ve honestly never made one her recipes that I didn’t enjoy, secretly I think I would have made a fabulous Southern girl, but alas I’m in Michigan.  Bonus, this recipe is extremely easy and can be made ahead of time and reheated, which is a prerequisite for side dishes for large holiday meals that I’m preparing.

I did take some liberties and jazzed up the recipe just a bit (added bacon heeheehee), you can too, there are lots of possibilities for this recipe. Don’t expect the consistency to be like cornbread though, it has more of a soft texture which I found really yummy, as did family and guests.  This recipe can easily be doubled also, just double all ingredients, use a 9×13 baking dish and bake for approximately 80 minutes.

Other deliciously easy sides for the holidays:

Slow Cooker Creamy Mashed Potatoes

Oven Roasted Ranch Potatoes

Brussels Sprouts with Pancetta

Yield: 12 servings (as a side dish)

Corn & Bacon Casserole

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Cook Time 55 minutes

Ingredients

• 1 (15 ¼ oz) can whole kernel corn, drained
• 1 (14 ¾ oz) can cream-style corn, undrained
• 1 (8 oz) package Jiffy Corn Muffin Mix
• 1 cup sour cream
• ½ cup (1 stick) butter, melted
• 1/3 cup diced onion
• 1 cup shredded sharp cheddar cheese
• 3 slices bacon, crumbled
• ¼ cup Rotel diced tomatoes with green chilies, drained

Instructions

1. Preheat oven to 350 degrees.
2. Melt butter in small saucepan, saute onion for a couple of minutes in butter until softened.
3. In large mixing bowl combine both cans of corn, corn muffin mix, sour cream, shredded cheese, bacon, diced tomatoes and butter/onion mixture from saucepan.
4. Mix thoroughly, completely incorporating all ingredients.
5. Pour into a greased 9x9” pan. Bake 55 minutes. Let stand for 5 minutes prior to serving. This recipe may be made ahead of time and reheated at 350 degrees for 25 minutes. Serves 8

Adapted from recipe found at: http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html