Introduction

This Loaded Corn Casserole is a comforting and flavorful dish that combines sweet corn, crispy bacon, and sharp cheddar cheese. Perfect as a hearty side or a satisfying main, it’s a crowd-pleaser that’s easy to prepare and bake.

An oval white ceramic baking dish filled with a single-layer baked casserole that has a golden-brown crust. The surface is covered with bright orange crispy cheese bits scattered evenly across the top. Darker browned chunks of bacon pieces are spread throughout, adding a rich, caramelized red-brown texture. Melted white cheese threads are visible, weaving through the top layer, giving a gooey and slightly shiny appearance. The dish sits on a white marbled surface with a green cloth partially visible on the lower left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 strips Meat
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-It crumbs

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9×9-inch or 2-quart oval ceramic baking dish with softened butter.
Step 2: In a medium skillet over medium-low heat, cook the bacon, stirring occasionally, until crispy but not burnt. Transfer the Meat to a small bowl using a slotted spoon. Increase heat to medium and add the shallots; cook for 4-5 minutes until soft and lightly browned. Remove from heat and set aside.
Step 3: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and kosher salt.
Step 4: In another bowl, whisk the sour cream, eggs, milk, and melted butter until smooth. Stir in the creamed corn, then pour this mixture into the dry ingredients.
Step 5: Gently fold the wet ingredients into the dry using a rubber spatula until just combined. Carefully mix in the fresh corn kernels, shallots, jalapeños, chives, half the crispy meat, and 1 ½ cups of shredded cheddar.
Step 6: Spread the batter evenly in the prepared baking dish and bake for 30 minutes.
Step 7: While baking, break the Cheez-Its into small pieces using a rolling pin inside a sealed bag. After 30 minutes, remove the casserole and sprinkle the remaining cheese, meat, and Cheez-It crumbs on top. Return to the oven and bake for an additional 15 minutes, until set and golden brown. Let rest for 20 minutes before serving.

Tips & Variations

For extra smokiness, try using smoked meat or add a dash of smoked paprika to the batter.
Adjust the jalapeños according to your heat preference or omit them for a milder flavor.
Substitute sharp cheddar with pepper jack for a spicy twist.
Use gluten-free flour and cornmeal to make this casserole gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until hot and bubbly. Avoid overcooking during reheating to keep the casserole moist.

How to Serve

This dish shows a close-up of a layered casserole in a white dish on a white marbled surface. The bottom layer appears creamy and cheesy with melted, slightly browned cheese. Above it is a thick, soft, yellow and orange layer, which looks like a cornbread or mashed squash cake with a crispy orange topping, possibly crushed chips. Scattered on top and mixed inside are bright yellow corn kernels, dark crispy bacon pieces, and small green bits of chopped herbs or chives. A white wooden spoon is scooping out a dense serving, showing the mix of textures and colors with some melted cheese strings connecting the scoop to the casserole. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. Bake as directed when ready.

Can I use frozen corn instead of fresh?

Frozen corn works well. Thaw and drain any excess moisture before adding it to the batter to prevent sogginess.