Loaded Corn Casserole
This easy Loaded Corn Casserole recipe is packed with corn, bacon, cheese, chives, jalapeños and topped with cheez-its. It’s baked to golden and cheesy perfection!
It’s a decadent and satisfying side dish ready for any holiday or dinner table.
Table of Contents
The Best Loaded Corn Casserole
One thing about me: I absolutely LOVE corn. Whether it’s corn on the cob, creamed corn, cornbread, or corn salsa, I’m all in on it. I love the sweetness, the texture, everything! It adds so much to any dish.
This Loaded Corn Casserole may just be my corn magnum opus. It’s rich, cheesy, packed with textures, and so, so flavorful. There’s just something about the combination of creamy corn with melted cheese and bits of crisp bacon that I just can’t get enough of. And the cheez-its topping? Next level.
While I love serving this corn casserole as a side for Thanksgiving or Christmas, it makes a fantastic addition to any picnic, potluck, or Sunday dinner. It’s versatile, easy to put together, and a dish everyone will love.
What is Corn Casserole?
Corn casserole is like the love child between creamed corn and cornbread. It’s something like a corn soufflé, with much more moisture than your average cornbread.
It’s right in the middle of both dishes with a soft and creamy texture and a bit of structure. It’s the perfect side dish to serve alongside your Thanksgiving turkey or for your next summer BBQ with grilled tri-tip.
How to Make Loaded Corn Casserole
You can make this in a casserole dish or a skillet in the oven and it all comes together by hand–no mixer required!
Tools Needed
Ingredients & Substitutions
- Bacon. The flavor combo of bacon and corn is just so good! If you want to keep this recipe vegetarian, just omit the bacon and use olive oil to saute the shallots.
- Corn. If you can use fresh corn kernels, I recommend it. Otherwise, use frozen corn that has been completely defrosted and patted dry.
- Creamed corn. Creamed corn helps give this corn casserole its signature texture.
- Dry ingredients. You’ll need yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Wet ingredients. You’ll need eggs, milk, sour cream, and melted butter. I don’t recommend going low fat for this recipe.
- White cheddar. I love the flavor that sharp white cheddar adds, but in reality you can swap just about any semi-hard cheese here including yellow cheddar, jack, etc.
- Jalapeño. I love the hint of spice that the jalapeño adds, but you could swap in diced poblano or bell pepper for less heat.
The Process
- Render 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 and then pour the wet ingredients into the dry ingredients.
- Fold the wet ingredients into the dry. Use a rubber spatula to fold the ingredients together 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 in an even layer in the prepared baking dish and transfer to the oven for 30 minutes.
- Prep the cheez-its. While the casserole is in the oven, place the cheez-its into a small ziplock bag and use a rolling pin to break them up 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 minutes, until the casserole is just set and golden brown on top. Let the casserole rest for 20 minutes before serving.
Recipe Tips & Tricks
Use fresh corn when possible. The freshness of the corn kernels in this corn casserole just adds the perfect pop of texture. If you can’t find fresh, use frozen corn that you’ve thoroughly defrosted and patted dry.
Always grate your own cheese. I know it’s an additional step but so worth it. It makes a huge difference to shred the blocks of cheese yourself using a food processor or box grater. Pre-shredded bags of cheese contain a white powdery substance called cellulose. That anti-caking agent prevents the cheese from having that melty quality.
Don’t overmix the batter. Avoid over-mixing by using a rubber spatula to fold everything together until just combined.
Let it rest. Let the casserole rest for 15-20 minutes after taking it out of the oven. This will help the casserole set and hold together better while serving.
Make Ahead & Storage Instruction
Make Ahead: You can make this casserole a full 24 hours before baking. Just assemble the casserole in the dish and cover it tightly with plastic wrap. Store in the refrigerator until you’re ready to bake. Bring it to room temperature on the counter and bake as directed.
Alternately, you can bake for the first 25 minutes, remove the casserole from the oven and let it cool. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let the casserole come to room temperature and then finish the baking with the cheese, bacon, and cheez-its until the casserole is warmed through.
Storage: Store any leftovers in the baking dish, covered, in the refrigerator for up to 3 days. To reheat, cover the baking dish in foil and bake for 10-15 minutes at 325?F or until warmed through. You can also reheat in the microwave for 30-90 seconds until warm.
Freezing: You can make this casserole ahead of time and freeze it to enjoy it later! Store an uncooked loaded corn casserole in an airtight container in the freezer for up to 3 months. Let it thaw overnight in the refrigerator, then bake as directed.
You can also freeze cooked corn casserole in the freezer for up to three months, thawing overnight, then covering in foil and baking at 325?F for 10-20 minutes until heated through.
What to Serve with Loaded Corn Casserole
Loaded corn casserole is really a year-round recipe and would go perfectly with any of these dishes:
- Maple-Glazed Turkey
- Bourbon-Glazed Ham
- Mom’s Classic Pot Roast
- Grilled Tri-Tip
- Slow-Roasted Turkey Thighs
- Pretzel-Crusted Chicken
- Juicy Turkey Meatloaf
- Beer Can Chicken
If you love corn as much as I do, then this Loaded Corn Casserole is a must make! It’s the perfect soft and cheesy texture with tons of flavor–perfect for holidays and backyard BBQs alike. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Holiday Side Dish Recipes to Try Now
Delicata Squash Salad
Pumpkin-Bacon Mac and Cheese
Cornbread Stuffing
Brussels Sprouts Gratin
Parmesan Creamed Corn
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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
Instructions
- Preheat an 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 and then pour the wet ingredients into the dry ingredients.
- Fold the wet ingredients into the dry. Use a rubber spatula to fold the ingredients together 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 in an even layer in the prepared baking dish and transfer to the oven for 30 minutes.
- Prep the cheez-its. While the casserole is in the oven, place the cheez-its into a small ziplock bag and use a rolling pin to break them up 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 minutes, until the casserole is just set and golden brown on top. Let the casserole rest for 20 minutes before serving.
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