Saturday, February 8, 2014

Creamy Baked Corn With Bacon

I have been making this dish for many years for the holidays, and I can tell you out of everything, this dish disappears very quickly. It is perfect to go with any meal as a side dish. The inside is creamy and buttery, the top has a golden brown crust, then topped off with bacon, talk about yummy..Also, if you do not like bacon, you can omit it. It is just as delicious without the bacon.


1 sick of butter melted, slightly cooled
1 box jiffy corn bread mix
1 cup sour cream
1 can corn, undrained
1 can creamed corn
1 egg, beaten, at room temperature
Toppings: bacon ( cooked, drained, and crumbled, then set aside until corn casserole is done cooking, then and warm it up in microwave for 1 minute before sprinkling over the casserole.
Scallions, sliced for garnish, if desired


1. Preheat oven to 350 degrees
2. In a large bowl combine the melted butter, sour cream, and egg and mix until combined
3. Add in the corn bread mix and both corns and mix well then pour into a greased 2 quart casserole dish.
4. Bake for 35-40 minutes until the top becomes slightly golden brown, take out of oven.
5. If using bacon sprinkle the bacon evenly over the top and garnish with scallions.

Recipe adapted from:

No comments: