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!
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Pin This RecipeCorn 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!
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!
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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The BEST Corn Casserole
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
- 1½ 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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Does anyone know what the settings would be if I cooked this in the crockpot?
Do you have to add butter to the topping to brown?
I didn’t, but you can if you prefer
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?
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.
Could this be made the day before and put in the fridge to cook the following day?
Absolutely – enjoy!
Could this be made a day ahead and put in the fridge to bake the following day?
Absolutely- enjoy!
Do you think this could be made in a Crockpot?
I don't see why not. Enjoy!
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I made this for a potluck and it was a huge hit! I added green chile for a little more flavor.
That sounds great! I’ll have to try that next time????
Can this be made with caned corn?
You can try it.
Can this dish be be frozen and heated up later?
I think that would be fine – enjoy!
Can this dish be frozen and heated later?
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?)
I'm all out of flour at the moment. Could I substitute bread crumbs?
this sound so easy… gotta make it today…..
Wonder how it would work with fresh corn?
It should be great with fresh corn. Enjoy!
About how many cups of fresh corn equals the two packages? Four?
This looks great. I think I will add this to my 4th of July menu! Thanks for sharing so many wonderful dishes!
This looks REALLY good – thanks!
Can I use some other cheese other than cheddar?
You can use any cheese you like.