Corn Casserole with Cheese & Bacon

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An easy, cheesy corn casserole recipe with frozen corn, creamed corn, smoky bacon and cheddar cheese that’s the perfect side dish and great for potlucks.

This corn casserole is the perfect side dish for everything from weeknight meals to holiday dinners and it's always a hit at potlucks too!

Since I started the blog waaaaaay back in 2011, I've been asked at least 947 times if I had a recipe for corn casserole.

Y’all. I didn’t even know what corn casserole was. Until you started asking me about it, I’d never even heard of it. It’s just not a thing where I live.

So when Mama told me she wanted to try making one for Easter I just about hit the floor.

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?!

Before I could ask, she flung a recipe card from Publix at me and said something along the lines of: your meat-and-potatoes Canadian husband won’t eat any green vegetables or Southern side dishes so when I saw this recipe at the Publix I thought it might be something he’d like.

I took a look at the recipe, thought why not?, then made my first ever corn casserole.

Admittedly, 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 from the corn and the gooey, cheesy filling holds it all together.

6 FAQ ON THIS CORN CASSEROLE RECIPE

1. Do I have to use frozen corn?  I doubt it. I always have because I keep the steam-in-the-bag stuff in the freezer but I think you could substitute with one well-drained can of corn.

2. Ewwww... sugar?  Actually, yes, sugar. I tried this without it once and it was just sort of blah. The sugar makes the corn pop and gives the whole thing a bit of a Jiffy Mix vibe.

3. Can I omit the chives?  Yes, for sure. They don't add a ton of flavor but the color is gorgeous.

4. Can I use GF or nut flour?  I don't really know. I would image you could but I haven't tasted it myself.

5. Does this freeze well?  I haven't tried it myself but have heard that it does, yes! Freeze before cooking then thaw completely before baking. 

6. What type of cheese is best?  I made the batch photographed here with Colby Jack and loved it! I typically use any cheddar or, like in this case, whatever I have at hand!

WHY & HOW I UPDATED THE RECIPE

I've changed three things about the original recipe from Publix. You are more than welcome to make it the original way - both are delicious! Recipe updated 3/1/26. 

NO BLENDER, ADD CREAMED CORN - The original recipe had us use two packages of frozen corn then process half of the mixture in a blender or food processor. I now use one package of frozen corn, one can of creamed corn and skip the blender (literally can't tell the difference and this way is easier!).

ADD ONION - Since we're frying up a bit of bacon, it seemed like a waste not to sauté some onion in the already hot, already dirty skillet. And the onions add great flavor too!

NO BUTTER - I removed the 2 tablespoons melted butter from the original recipe since we're getting some bacon drippings when sautéing the onions. If you skip the onions, simply add 2 tablespoons melted butter in when mixing everything together.

A FEW RECIPE NOTES

1. I almost always forget to thaw the frozen corn. If you do too, just microwave in the bag for 2 minutes to thaw.
2. This recipe doubles and triples beautifully. Just be sure to bake in an oblong, shallow pan (like the one pictured here) so that everything cooks as it should.
3. I prefer sweet onions in this but any will work!
4. The cayenne pepper doesn't make it spicy but it goes so well with the cheese! If you'd like a little kick, double it.
5. Use any type of cheddar (milk, medium or sharp), colby or colby jack cheese.
6. Definitely shred your own cheese for the best taste and texture.

MORE CHEESY VEGETABLE CASSEROLES

Zucchini Pie - A savory pie or tart recipe made with zucchini, mozzarella cheese and Italian herbs baked in a crescent roll crust. 

Easy Cheesy Scalloped Potatoes - A quick and easy potato casserole that combines both Scalloped and Au Gratin recipes for a creamy, cheesy potato bake that comes together in minutes!

Better Broccoli & Cheese Casserole - A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. 

Savory Homity Pie - A cheesy English potato pie popular during World War II amid ration restrictions that's perfect for meatless main dishes or as a scrumptious side 

Recipe for Corn Casserole with Cheese and Bacon

Corn Casserole with Cheese & Bacon

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

An easy, cheesy corn casserole recipe with frozen corn, creamed corn, smoky bacon and cheddar cheese that’s the perfect side dish and great for potlucks.

Ingredients

• 1 bag frozen steam-in-the-bag corn, thawed
• 1 14-oz can creamed corn
• 4-5 pieces bacon
• 1/2 medium onion, diced
• 2 eggs, beaten
• 1/4 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon cayenne pepper
• Salt & pepper to taste
• 8 oz. cheddar cheese, shredded
• 2 tablespoons chopped chives

Instructions

1. Preheat oven to 350 degrees.
2. Cut bacon into 1/2-inch pieces then cook in a skillet over medium-high heat until nicely browned. Using a slotted spoon, remove cooked bacon. Pour off any excess pan drippings (we'll want 1-2 tablespoons in the pan to cook the onions). 4-5 pieces bacon
3. Add diced onions to hot skillet then sauté for 3-4 minutes or until transparent. 1/2 medium onion
4. Combine creamed corn, eggs, flour, sugar, cayenne and cooked onions in a mixing bowl then stir until well combined. Add salt and pepper to taste. 1 can creamed corn, 2 eggs, 1/4 c. flour, 2 Tbsp sugar, 1/4 tsp cayenne, salt & pepper
5. Add thawed corn (undrained), 3/4 of the cheese, bacon and chives then stir well. Pour mixture into a greased 1-quart shallow baking dish then sprinkle with remaining cheese.
6. Bake, uncovered, at 350 degrees for 30-35 minutes or until golden brown and bubbly around edges.
7. Garnish with additional chives if desired.

Notes

• Microwave corn in the bag for 2 minutes to thaw if needed.
• This recipe doubles and triples beautifully. Just change the servings above in the recipe card.
• Use any type of cheddar (milk, medium or sharp), colby or colby jack cheese.
• Definitely shred your own cheese for the best taste and texture.
• Use any 10 or 12-ounce bag steam-in-the-bag corn. 
• See FAQ above for more info and tips.

https://www.southyourmouth.com/2015/04/corn-casserole-with-cheese-bacon.html

Images © South Your Mouth LLC 2026

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