Corn Casserole

I found this recipe on Pinterest, made it one time and now it is a family favorite.

1 pound bacon, cut into small pieces (optional)

1/2 onion, finely chopped (optional)

1 clove garlic, minced OR 1 TBSP minced garlic (I buy mine in the produce section of the grocery store in jars so I don’t have to mince) (optional)

2/3 cup corn meal

2/3 cup sugar

1 TBSP baking powder

1/2 tsp salt

1 cup sour cream

1/2 cup butter, melted

1 egg

1 – 15 oz can sweet corn (yellow corn)

1 – 15 oz can creamed corn

1 1/2 cups of your favorite cheese, shredded- you can use sharp cheddar, sharp white cheddar, Colby jack, Monterrey jack, etc – whatever you like

Chopped fresh chives (optional)

The optional ingredients listed above can easily be left out if you don’t have them or don’t like them on hand and the casserole will be just as tasty.

Preheat oven to 350 degrees

Thoroughly grease a casserole dish with butter or cooking spray.

In a pan over medium heat fry the bacon pieces until crispy, reserving some of the grease for the onions. Add the onions and a dash of salt to the pan and sauté until translucent. Add the garlic and cook for another minute. Remove the pan from the heat. Chop the bacon into small pieces.

In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt and set aside.

In a separate bowl whisk together the egg, sour cream and melted butter until smooth. Then stir in the corn, creamed corn, onion mixture and half the bacon. Add in the dry ingredients and stir until just combined.

Pour into prepared casserole dish and bake for 35 minutes. Remove from oven and sprinkle the shredded cheese and remaining bacon over the top. Return to the oven and cook for an additional 5 minutes or until cheese is completely melted. Remove from oven and sprinkle with fresh chives (if desired).


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