Description
This classic corn casserole is a golden, buttery masterpiece that serves as the ultimate comfort side dish. Combining sweet whole kernel corn and creamy style corn with cornmeal and sour cream, this dish offers a perfect, moist texture. It is a simple dump-and-bake recipe perfect for holidays or busy weeknights, enhanced with crispy turkey bacon for a savory finish.
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup cornmeal
1 cup sour cream
1/2 cup unsalted butter, melted
1/4 cup diced turkey bacon, cooked until crispy
Instructions
Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, cornmeal, sour cream, and melted butter.
Fold in the crispy turkey bacon gently.
Stir the mixture until everything is well combined and the consistency is uniform.
Pour the batter into your prepared baking dish.
Bake for 45 to 50 minutes, until the top is golden brown and the edges are slightly set.
Let the casserole rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For an extra crunch, sprinkle shredded cheddar cheese over the top during the last 5 minutes of baking. If you prefer, finely chopped smoked chicken strips can be used as a substitute for turkey bacon.
- Prep Time: 5
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg