Since I started the blog I've been asked at least 947 times if I had a recipe for corn casserole.
Y’all. I don’t even know what corn casserole is. Until you started asking me about it, I’d never heard of it.
That is not a thing where I live.
So when Mama told me she was making one for Easter I just about hit the floor.
Do you ever wonder how your mama just knows stuff?
Like, how did she know I’d been thinking about trying corn casserole? How did she know it’s been on my radar for years now and I'd been looking for a reason to experiment with it? How did she know??
I immediately started interrogating her. How did you know I wanted to make this? Have you ever heard of this before? Have you had this recipe the whole time? Have you ever cooked this before and I just don’t remember it? What? How? What?
To which she responded with something along the lines of: your Canadian husband won’t eat any green vegetables and I’m tired of making mashed potatoes for him every holiday because he doesn't appreciate Southern side dishes so when I saw this recipe in the Publix flier I thought it might be something he’d like plus this has bacon and cheese in it so you know the kids will love it because your kids have a very bizarre obsession with bacon.
Preach it, Mama.
So guess what? It was amazing! I don’t know what corn casseroles are supposed to taste like but I do know that this was delicious! The contrasts in flavor and texture were perfect. The salty, smoky bacon balances the sweetness and the gooey, cheesy filling is perfect with the crispness of the corn.
I've seen some that have more flour (cornmeal, cornbread mix, etc.) and those look yummy too but I think I’ll always like this one better because the corn is still the star of the show.
Corn Casserole with Cheese & Bacon
Adapted from Publix Aprons
2 12-oz. bags frozen steam-in-the-bag corn, thawed (or 4 1/2 cups fresh)
1/4 cup flour
2 tablespoons sugar
1/4 teaspoon cayenne pepper
2 tablespoons butter, melted
8 oz. cheddar cheese, shredded (about 2 cups)
4 pieces bacon cooked and crumbled (about 1/2 cup)
2 tablespoons chopped chives
Add 2 cups of corn, eggs, flour, sugar, cayenne and butter to a blender or food processor and pulse 3-4 times to mix well and cream corn.
Pour mixture into a medium bowl. Add remaining corn, 3/4 of the cheese, bacon and chives and stir well. Pour mixture into a greased 2-quart shallow baking dish then sprinkle with remaining cheese.
Bake, uncovered, at 325 degrees for 30-35 minutes or until golden brown and bubbly around edges.
Makes approximately 8 servings.
*Mama used Birds Eye Steamfresh Gold & White Corn
This recipe was featured at the Weekend Potluck!