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Bacon-Corn Casserole

Total Time

Prep: 20 min. Bake: 30 min.


8 servings

I have some family members who rarely eat vegetables. I have tried so many different vegetable recipes over the holidays and have been largely unsuccessful. I took an old corn casserole recipe of mother's and kicked it up. The relatives love it! It's now a holiday must have and it's so easy to do. My rule of thumb; you can't miss with bacon! —Lynn Caruso, Gilroy, California


  • 2 packages (10 ounces each) frozen corn, thawed
  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 3/4 pound bacon strips, cooked and crumbled
  • 1/2 cup grated Parmesan cheese, divided
  • Sour cream and additional chopped green onions, optional


  1. In a large bowl, combine the first eight ingredients; stir in muffin mix and bacon. Fold in 1/4 cup cheese. Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese.
  2. Bake at 350° for 30-40 minutes or until golden brown. Serve with sour cream and green onions if desired.

Nutrition Facts

1 piece (calculated without optional ingredients): 432 calories, 25g fat (13g saturated fat), 76mg cholesterol, 711mg sodium, 42g carbohydrate (12g sugars, 2g fiber), 13g protein.

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