Mary Anne's Creamed Corn Casserole With Bacon - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne's Creamed Corn Casserole With Bacon

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Side dishes can really make or break a meal! This Creamed Corn Casserole with Bacon recipe is easy-to-prepare and adds a delicious comfort food touch to any meal.


1 small onion, diced

4 cloves garlic, thinly sliced

2 Tablespoons butter

1 can whole corn, drained

1 can creamed corn

1 (8 ounce) carton sour cream

4 ounces Philadelphia cream cheese, cubed

1 package Jiffy cornbread mix or homemade mix, recipe below

1/4 cup butter, melted

2 eggs, beaten

4-6 strips bacon, cooked and crumbled

2 Tablespoons diced jalapeños, from a jar, optional

Dash cayenne pepper, optional, for added heat

1 cup shredded Cheddar or Swiss cheese, divided

  • Preheat oven to 350 degrees F. Butter or spray 9x13-inch baking dish with non-vegetable cooking spray (Pam). Set aside. Sauté onions and garlic in butter until onions and garlic are soft and translucent. Transfer onions, garlic, and butter to a large bowl.
  • Add both kinds of corn, sour cream, cream cheese, cornbread mix, butter, eggs, bacon, jalapenos and cayenne pepper, if using, and 1/2 cup cheese. Stir until all ingredients are mixed well.
  • Spoon into prepared baking dish. Top with remaining 1/2 cup of cheese and bake covered for one hour, or until hot and bubbly. Remove and serve immediately.

Serves 6-8.

Note: You can substitute 2 cups frozen corn for the canned corn.


Homemade "Jiffy" Cornbread Mix:

2/3 cup flour

1/2 cup cornmeal

3 Tablespoons sugar

1 Tablespoon baking powder

1/4 teaspoon salt

  • Mix and add to recipe.
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