Corn, sour cream, bacon, and cornbread baked to perfection and topped with cheese chives and a little more sour cream. Welcome to your new favorite side dish: Loaded corn casserole. This easy and delicious baked side will have the whole family cheering!
I was introduced to corn casserole on New Year’s Eve. It accompanied an incredible smoked brisket. An amazing meal to be sure. I was fascinated watching Sista start with cornbread mix (which I thought she was making) and add corn and sour cream. I said to her, “Girl, what are you doing?!?!” She explained that it was her hubby’s grandmas recipe to which my eyes got wide and my ears perked up. I love old-fashioned recipes, there’s a reason they’ve been around for so long right? Oh man it was so good and perfect with the brisket!
There’s really nothing to the recipe, everyone pretty much makes it the same. So why not play around with it a little right? Give it some flair! Since corn is coming up in droves from California, I decided to use fresh instead of a can. Oh man, that was a GREAT choice! If you have good sweet corn in season, get the real stuff, it’s so worth it! Loading it up like a baked potato sounded like a good idea too… and yes it was! It worked perfectly. I used a little less butter to compensate for the oiliness of the bacon but other than that, it was easy! I hope you love it as much as we did!!
- 1 15 oz. can whole kernel corn, drained OR 2 ears fresh corn when in season
- 1 8.5 oz box Jiffy cornbread mix
- 1 15 oz. can creamed corn – do not drain!
- 1 cup sour cream
- 3 tbsp butter melted
- 6 rashers of bacon
- 1/2 bunch green onion chopped
- 1 cup shredded cheddar cheese
Time: 1 hour 10 minutes
Preheat oven to 350 degrees.
Cook and chop bacon. If using fresh corn, boil and cut off the cob.
Thoroughly combine all ingredients in a mixing bowl.
Pour mixture into a greased 9 x 13 pan.
Bake for 40 minutes.
Sprinkle the top with cheese and bake for an additional 10 minutes.
Garnish with chives and serve immediately.