Serves 10
60 min
Creamy Baked Corn
Recipe GLPRef4d2c4e0c6152
A rich and comforting baked corn casserole combining creamed corn and whole kernel corn with a cornbread batter base, topped with crispy bacon and fried onions for extra texture. Perfect as a side dish for any meal.
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Ingredients
1 stick (4 oz) butter, melted
1 cup sour cream
1 large egg, beaten
1 box (8.5 oz) cornbread mix
1 can (15 oz) whole kernel corn, with liquid
1 can (15 oz) creamed corn
4 slices bacon, cooked and crumbled
1 cup French fried onions
2 scallions, chopped (optional, for garnish)
Directions
Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or cooking spray.
In a large bowl, whisk together the melted butter, sour cream, and beaten egg until well combined and smooth.
Add the cornbread mix to the wet ingredients and stir until just combined—do not overmix.
Fold in both the whole kernel corn (with its liquid) and the creamed corn until evenly distributed throughout the batter.
Pour the mixture into the prepared casserole dish and spread evenly.
Bake at 350°F for 35 minutes, or until the edges are lightly golden.
Remove the casserole from the oven. Sprinkle the crumbled bacon and French fried onions evenly over the top.
Return to the oven and bake for an additional 10 minutes, until the center is set and the topping is golden and crispy.
Remove from the oven and sprinkle with chopped scallions if desired. Serve warm.
