Everybody’s Favorite Corn Casserole

An easy and delicious side dish casserole that pairs well with so many things!

I don’t know why I chose this for a side dish for Easter one year but I was really craving corn casserole and it just seems like a holiday food. So that’s what I did! This casserole is a softer, moister cornbread-like recipe loaded with regular corn, creamed corn, bacon, and cheese. It’s just so yummy and I need to make it more often and not wait for holidays!

What You Need:

• 1 lb. bacon, cut into small pieces

• 1/2 onion, finely diced

• 1 clove minced garlic

• 2/3 cup cornmeal

• 2/3 cup all purpose flour

• 1/4 cup granulated sugar

• 1 Tbsp. baking powder

• 1/2 tsp. salt

• 1 cup sour cream

• 1/2 cup unsalted butter, melted

• 1 large egg

• 1 can (15 oz) corn, drained

• 1 can (15 oz) cream-style corn

• 1 1/2 cups sharp white cheddar

• Chopped chives

Directions:

1. In a skillet over medium heat, fry bacon until crispy. Remove to a paper towel lined plate and reserve a little of the bacon grease in the skillet.

2. Saute onions with a little salt in the bacon grease in the skillet until softened.

3. Add garlic and cook for one more minute. Remove from heat.

4. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

5. In a separate bowl, whisk together sour cream, butter, and egg until smooth.

6. Add corn, creamed corn, onion mixture, and half of the bacon to sour cream mixture and stir.

7. Add dry ingredients and stir in just until combined.

8. Pour into a greased casserole dish.

9. Bake in a preheated 350 degree oven for 35 minutes.

10. Remove from oven. Top with cheese and remaining bacon.

11. Bake for an additional 5 minutes. Then top with chopped chives.

Recipe from Pinch of Yum