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Loaded Corn Casserole

I grew up on corn casserole but this version adds bacon, jalapeños, and cheez-its on top. It's wicked simple and makes enough to feed 6-8 people without breaking the bank.
prep time20 minutes
cook time45 minutes
total time1 hour 5 minutes
Print Recipe

Ingredients

Ingredients (~6-8 servings)

  • 6 strips bacon, diced
  • 2 shallots, chopped
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 Tbsp sugar
  • 3/4 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 2 eggs, room temperature
  • 3/4 cup sour cream, room temperature
  • 1/3 cup whole milk, room temperature
  • 3 Tbsp unsalted butter, melted and cooled
  • 3/4 cup fresh corn kernels, ~1 ear of corn
  • 1 can creamed corn, 14 oz
  • 2 jalapeños, seeded and diced
  • 1 1/2 cups shredded sharp white cheddar, divided
  • 2 Tbsp minced fresh chives
  • 1/2 cup cheez-its crumbs

Instructions

  • Cook bacon until crispy in skillet, remove and reserve fat.
  • Sauté shallots in bacon fat until soft.
  • Whisk dry ingredients in one bowl, wet ingredients in another.
  • Combine wet and dry mixtures, folding gently.
  • Add corn kernels, shallots, jalapeños, chives, bacon, and 1 cup cheese.
  • Spread in greased 9x9 dish and bake at 350F for 30 minutes.
  • Crush cheez-its into chunks.
  • Top casserole with remaining cheese, bacon, and cheez-its.
  • Bake additional 15 minutes until golden.
  • Rest 20 minutes before serving.

Notes

Let casserole cool to set properly before cutting.