This Crack Corn Casserole is a crowd-pleaser packed with creamy corn, gooey cheese, and a touch of bacon. With just a few simple ingredients and minimal prep, it’s an easy side dish that pairs perfectly with almost any main course. Whether you’re hosting a holiday dinner or looking for a comforting family meal, this casserole is sure to disappear quickly!
Thank you for reading this post, don't forget to subscribe!Ingredients
For the casserole
- 2 cans (15 oz / 425 g each) whole kernel corn, drained
- 1 can (15 oz / 425 g) creamed corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz / 240 g) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese
- ½ cup cooked crumbled bacon
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Topping
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped green onions (optional)
Directions
Prepare the casserole
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
- In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, corn muffin mix, 1 cup of shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, and black pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
Bake
- Bake in the preheated oven for 40-45 minutes, or until the casserole is set and golden around the edges.
- Remove the casserole from the oven, sprinkle the remaining ½ cup of shredded cheddar cheese over the top, and return it to the oven for an additional 5-10 minutes, until the cheese is melted and bubbly.
Serve
- Let the casserole cool slightly before serving. Garnish with chopped green onions if desired, and enjoy!
Notes
- Make it spicier: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick.
- Bacon substitute: Turkey bacon or pancetta can be used if you prefer.
- Make ahead: This casserole can be assembled a day in advance. Cover and refrigerate, then bake just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
This Crack Corn Casserole is the perfect balance of sweet, savory, and cheesy goodness. It’s a simple dish with bold flavors that will keep your guests coming back for seconds. Whether it’s a holiday spread or a casual dinner, this casserole is always a hit. Give it a try and watch it become a staple at your table!
Frequently Asked Questions
Can I make this Crack Corn Casserole ahead of time and how should I store it?
Yes, you can assemble the casserole a day in advance. Simply combine all the ingredients as directed, pour into your greased baking dish, cover tightly with plastic wrap or foil, and refrigerate. Bake the casserole just before serving, adding the topping cheese during the last 5-10 minutes of baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave in short intervals.
What ingredient substitutions can I make if I don’t have certain ingredients on hand?
If you don’t have sour cream, you can substitute it with plain Greek yogurt, although the flavor will be slightly tangier. For the cheddar cheese, you can use a combination of other cheeses like Monterey Jack, Colby, or a Mexican blend. If you don’t have Jiffy corn muffin mix, you can make your own by combining 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. For a bacon alternative, turkey bacon or pancetta works well.
How do I know when the Crack Corn Casserole is perfectly cooked?
The casserole is done when it’s set and golden brown around the edges. The center should be firm, not jiggly. You can also insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready. The cheese on top should be melted and bubbly. The internal temperature of the casserole should reach 165°F (74°C) for food safety.
Can I double or scale up this recipe to serve a larger crowd?
Yes, you can easily double the recipe. Use a larger baking dish, such as a 9×13 inch (23×33 cm) or a 10×14 inch (25×35 cm) pan. Double all the ingredients, but be aware that the baking time may increase slightly, so keep an eye on it. You may need to add an extra 5-10 minutes to the baking time. Ensure the casserole is set and golden brown before adding the extra cheese topping.
What are the nutritional highlights and potential health benefits of this Crack Corn Casserole?
This casserole provides carbohydrates from the corn and corn muffin mix, and protein from the cheese and bacon. The corn offers fiber and some vitamins, while the cheese contributes calcium. The butter provides fat, and the sour cream adds some probiotics. While it is a comfort food and not a health food, it can be enjoyed in moderation as part of a balanced diet.
Crack Corn Casserole – The Ultimate Cheesy Side Dish
This Crack Corn Casserole is a creamy, cheesy side dish that's perfect for gatherings and holiday meals. With sweet corn, rich cheese, and a crunchy topping, it’s destined to be a crowd favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups corn kernels fresh or frozen, thawed if frozen
- 1.5 cups cheddar cheese shredded
- 1 cup sour cream
- 0.5 cups crushed Ritz crackers for topping
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, mix corn, cheddar cheese, and sour cream until well combined.
- Transfer the mixture to a greased casserole dish.
- Sprinkle crushed Ritz crackers evenly over the top of the casserole.
- Bake in the preheated oven for 60 minutes, or until the top is golden and the casserole is bubbly.
Notes
For extra flavor, add some chopped jalapeños or bacon bits to the mixture.
