The BEST Corn Casserole

The BEST Corn Casserole – seriously delicious! Creamed corn loaded with cheddar and bacon! SO good!! Can make ahead of time and refrigerate or freezer for later. Corn, eggs, flour, sugar, butter, cayenne pepper, cheddar cheese, and bacon. Everyone RAVES about this easy casserole recipe. There are never any leftovers when I take this side dish to a party!

spoonful of corn casserole

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Corn Casserole without Jiffy Mix

Corn is one of my all-time favorite vegetables. I could eat it every day and never get tired of it. I’m always on the lookout for great corn recipes and I can finally say that this is The BEST Corn Casserole. Corn, bacon, and cheese – yes, please!

baking dish of corn casserole

How to Make The BEST Corn Casserole

This casserole is really simple to make and is ready to eat in about 30 minutes. In a food processor, combine one package of corn, eggs, flour, sugar, butter, and cayenne pepper. Pulse 3 or 4 times, until the corn is creamed. Pour mixture into a large bowl. Add another package of corn kernels, cheese, and bacon. Stir to combine. Pour corn mixture into a baking dish and top with more cheese. Pop the dish in the oven and bake.

  • Can substitute an equivalent amount of fresh or canned corn for the frozen corn.
    • one medium ear fresh corn = approximately 1 cup
    • one pound of frozen corn = just over 3 cups
    • one 15-oz can of corn = 1½  cups
  • You can assemble the casserole ahead of time and refrigerate or freeze for later.
  • This makes a lot of corn, so it would be great for a cookout, potluck, or holiday meal. I like to divide the mixture into two pans and cook one and freeze the second pan for later.
  • Feel free to add some diced green chiles to the casserole for a Mexican flare!
spoonful of corn casserole

What to Serve with Corn

This casserole is a favorite at our house. It is great with all year-round. We serve this with grilled chicken, pork, steaks, burgers, and our holiday meals. Give it a try! I promise this is seriously THE BEST Corn Casserole!

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spoonful of corn casserole

The BEST Corn Casserole

Yield: 8 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 35 mins
The BEST Corn Casserole – seriously delicious! Creamed corn loaded with cheddar and bacon! SO good!! Can make ahead of time and refrigerate or freezer for later. Corn, eggs, flour, sugar, butter, cayenne pepper, cheddar cheese, and bacon. Everyone RAVES about this easy casserole recipe. There are never any leftovers when I take this side dish to a party!

Equipment:

Ingredients:

  • 2 (12-oz) packages frozen corn, thawed
  • 2 eggs
  • ¼ cup all-purpose flour
  • 2 Tbsp sugar
  • 2 Tbsp butter, softened
  • ¼ tsp cayenne pepper
  • cup shredded cheddar cheese
  • 8 slices bacon cooked and chopped

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • In a food processor or blender, combine one package of corn, eggs, flour, sugar, butter and cayenne pepper. Pulse 3 or 4 times, until corn is creamed. Pour mixture into a large bowl.
  • Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine.
  • Pour corn mixture into prepared pan. Top with remaining cheese.
  • Bake uncovered for 30 minutes.

Notes:

  • Can substitute an equivalent amount of fresh or canned corn for the frozen corn.
    • one medium ear fresh corn = approximately 1 cup
    • one pound of frozen corn = just over 3 cups
    • one 15-oz can of corn = 1½  cups
  • You can assemble the casserole ahead of time and refrigerate or freeze for later.
  • This makes a lot of corn, so it would be great for a cookout, potluck, or holiday meal. I like to divide the mixture into two pans and cook one and freeze the second pan for later.
  • Feel free to add some diced green chiles to the casserole for a Mexican flare!

Steph

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Pin This Recipe
spoonful of corn casserole
baking dish of corn casserole

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Comments

  1. I'm sorry, I have a few questions. If I needed to make this casserole for a dinner of 20 people, how can I determine the amount of ingredients that I need? Also, I see the recipe calls for flour can corn muffin be used as a substitute? and lastly, if I were to make it a day ahead, do I fully bake it and then stick it in the freezer/refrigerator or do I just prep it?

    1. I would suggest doubling the recipe for 20 people. You can prepare this the day before and bake it when you are ready. Just keep it in the refrigerator and it should be just fine.

      I’ve only made this with flour. The flour is used to bind everything together. You can try it with cornmeal, but I don’t know how it will turn out since I haven’t tested it. My guess is that it would probably be fine, but I just can’t say with certainty since I haven’t made it that way.

  2. How much is one sleeve of Ritz crackers? Mine are loose in the box. How many crackers is it? How much should it measure out to (after crushed?)

  3. This looks great. I think I will add this to my 4th of July menu! Thanks for sharing so many wonderful dishes!

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