Throw Back Thursday – Corn and Bacon Casserole

Lori first posted this delicious tasting recipe in November, 2012.  We are bringing it back so you can change up the sides at your holiday feast!  YUM!  Enjoy! ~ Heather

Corn&BaconCasserole
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, Paula doesn’t mess around! I’ve honestly never made one her recipes that I didn’t enjoy. Plus 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.

 
Corn and Bacon Casserole

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
http://whoneedsacape.com/2013/11/throw-back-thursday-corn-and-bacon-casserole/

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

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Comments

  1. Nice and simple, just the way I like it! Tasty!!!!

  2. My husband always is looking for recipes with corn….this looks like an amazingly good and simple one to try!

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