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Loaded Corn Casserole Recipe

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★★★★★

4.8 from 119 reviews

This Loaded Corn Casserole is a deliciously rich and savory dish featuring crispy meat, spicy jalapeños, sharp white cheddar, and a creamy corn batter. Baked to golden perfection with a crunchy Cheez-It topping, it makes a perfect comforting side or hearty snack.

Ingredients

Scale

Meat and Vegetables

  • 8 strips Meat , cooked until crispy
  • 2 shallots, chopped
  • 2 jalapeños, seeded and diced
  • 1 cup fresh corn kernels (about 1 large ear of corn)

Dry Ingredients

  • 2/3 cup cornmeal
  • 2/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 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 – 14 oz can creamed corn

Cheese and Garnish

  • 2 cups shredded sharp white cheddar, divided
  • 3 tablespoons minced fresh chives
  • 3/4 cup Cheez-Its crumbs

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch or 2-quart oval ceramic baking dish with softened butter to prevent sticking.
  2. Cook meat and shallots: Heat a medium skillet over medium-low heat. Add the bacon strips and cook, stirring occasionally, until crispy but not burnt. Use a slotted spoon to transfer the bacon to a small bowl. Increase the heat to medium and add the chopped shallots to the skillet; cook for 4-5 minutes until they are soft and beginning to brown. Remove from heat and set aside.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and kosher salt until well combined. Set aside.
  4. Mix wet ingredients: In another bowl, whisk the sour cream, eggs, whole milk, and melted butter until smooth. Stir in the creamed corn. Pour the wet mixture into the dry ingredients bowl.
  5. Combine batter with mix-ins: Gently fold the wet and dry ingredients together using a rubber spatula until just combined. Carefully fold in the fresh corn kernels, cooked shallots, diced jalapeños, minced chives, half of the crispy bacon, and 1 ½ cups of shredded sharp white cheddar cheese. Avoid overmixing.
  6. Bake the casserole: Spread the batter evenly in the prepared baking dish. Bake in the preheated oven for 30 minutes.
  7. Prepare Cheez-It topping: While the casserole bakes, place Cheez-Its in a small ziplock bag and crush them into small bits using a rolling pin or similar object.
  8. Add toppings and finish baking: Remove the casserole from the oven after 30 minutes. Sprinkle the remaining ½ cup cheddar cheese, the rest of the crispy bacon, and the crushed Cheez-It bits evenly over the top. Return to the oven and bake for another 15 minutes until the casserole is set and the top is golden brown.
  9. Rest and serve: Let the casserole rest for 20 minutes before slicing and serving to allow it to set fully and enhance flavors.

Notes

  • Use room temperature eggs and dairy to ensure better batter consistency.
  • Adjust the amount of jalapeños based on your preferred spice level.
  • The casserole can be prepared ahead of time and kept chilled; bake just before serving.
  • For a crispier topping, broil for 1-2 minutes after baking but watch carefully to prevent burning.
  • Leftovers can be refrigerated for up to 3 days and reheated in an oven or microwave.

Keywords: corn casserole, loaded corn casserole, bacon corn bake, savory corn dish, jalapeño corn casserole, cheesy corn casserole, comfort food

Find it online: https://lieblingsmahlzeit.com/loaded-corn-casserole-recipe/