Loaded Corn Casserole

Side Dish

5 from 1 vote

This easy Loaded Corn Casserole recipe is packed with corn, bacon, cheese, chives, jalapeños and topped with cheez-its. It's baked to golden and cheesy perfection!

It's a decadent and satisfying side dish ready for any holiday or dinner table.

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Makes: 8 - 10 servings

Ingredients

8 strips bacon, diced
2 shallots, chopped
2/3 cup cornmeal
2/3 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 eggs, room temperature
1 cup sour cream, room temperature
1/2 cup whole milk, room temperature
4 tablespoons (2 oz) unsalted butter, melted and cooled
1 cup fresh corn kernels, about 1 large ear of corn
1- 14 oz can creamed corn
2 jalapeños, seeded and diced
2 cups shredded sharp white cheddar, divided
3 tablespoons minced fresh chives
3/4 cup cheez-its crumbs

Instructions

Preheat an oven to 350 F. Grease a 9x9 or 2 quart oval ceramic baking dish with softened butter.
Cook the bacon and shallots. Heat a medium skillet over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, but not burned. Use a slotted spoon to transfer the bacon to a small bowl. Increase the heat to medium and add the shallots. Cook for 4-5 minutes, until the shallots are soft and starting to brown. Remove them from the heat and set aside.
Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
Mix the wet ingredients. In a separate mixing bowl, whisk together the sour cream, eggs, milk, and butter until smooth. Whisk in the creamed corn and then pour the wet ingredients into the dry ingredients.
Fold the wet ingredients into the dry. Use a rubber spatula to fold the ingredients together until just combined. Gently mix in the corn kernels, the shallots, jalapeños, chives, half of the crispy bacon, and 1 ½ cups of the shredded white cheddar.
Bake. Spread the batter in an even layer in the prepared baking dish and transfer to the oven for 30 minutes.
Prep the cheez-its. While the casserole is in the oven, place the cheez-its into a small ziplock bag and use a rolling pin to break them up into pieces. After 30 minutes, remove the casserole from the oven and top with the remaining cheese, bacon, and cheez-its bits. Return to the oven for 15 minutes, until the casserole is just set and golden brown on top. Let the casserole rest for 20 minutes before serving.

Nutrition

Calories: 403kcalCarbohydrates: 32gProtein: 13gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 729mgPotassium: 260mgFiber: 2gSugar: 8gVitamin A: 713IUVitamin C: 3mgCalcium: 283mgIron: 1mg