Why Make This Recipe

Loaded Corn Casserole is a delightful dish that combines savory flavors and comforting textures. It’s perfect for family gatherings, potlucks, or even as a tasty side for your weeknight dinner. The combination of crispy bacon, fresh corn, and creamy cheese makes it irresistible. Plus, it’s easy to prepare, making it a favorite for cooks of all skill levels.

How to Make Loaded Corn Casserole

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

Directions

Preheat the oven to 350°F. Grease a 9×9 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, then pour the wet ingredients into the dry ingredients.
Fold the wet ingredients into the dry. Use a rubber spatula to fold the ingredients 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 evenly in the prepared baking dish and transfer it to the oven for 30 minutes.
Prep the Cheez-Its. While the casserole bakes, place the Cheez-Its in a small ziplock bag and use a rolling pin to break them 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 more minutes, until the casserole is just set and golden brown on top. Let the casserole rest for 20 minutes before serving.

How to Serve Loaded Corn Casserole

Once cooled slightly, cut the casserole into squares and serve warm. It’s great on its own or as a side dish. You can add a sprinkle of fresh chives on top for a better presentation.

How to Store Loaded Corn Casserole

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.

Tips to Make Loaded Corn Casserole

Use fresh corn for a sweeter taste, but frozen corn can also work well.
Make sure to let the casserole rest after baking. This helps it set up and makes it easier to cut.
For extra spicy flavor, leave some seeds in the jalapeños.

Variation

You can add different ingredients like diced bell peppers, shredded chicken, or different types of cheese to change the flavor profile of the casserole.

FAQs

1. Can I make this casserole ahead of time?
Yes! You can prepare the mixture a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.

2. Is this dish gluten-free?
No, this recipe contains all-purpose flour and cornmeal. You can substitute with gluten-free flour mixes if needed.

3. Can I freeze Loaded Corn Casserole?
Yes, you can freeze the casserole before or after baking. Wrap it well in plastic wrap and foil to prevent freezer burn. To reheat, thaw overnight in the refrigerator and then bake as directed.