This easy corn casserole is loaded with corn, bacon, cheese, peppers and green onions. It’s a hearty and flavorful side dish that’s perfect to go with a holiday meal!
In my opinion, side dishes are the best part of the holiday meal. From sweet potato casserole to loaded mashed potatoes to bacon wrapped green beans, there are so many different flavors and textures to sample! This corn casserole is a family favorite and is super easy to make.
Corn casserole is a traditional side that’s found on millions of holiday menus around the country every year. I’ve taken the classic corn casserole and pumped up the flavors with the addition of a variety of fresh and colorful ingredients. Corn casserole will never be the same again!
How do you make corn casserole?
This recipe starts with a box of cornbread mix, which is doctored up with canned corn, sour cream, eggs, creamed corn, and melted butter. These ingredients are stirred together to form the base of the casserole. The next step is add in your flavoring agents which include bacon, cheddar cheese, green onions and red bell peppers. Everything bakes together until the casserole is golden brown. Cut into squares, then serve and enjoy.
Tips for corn casserole
- This recipe can be assembled up to one day before you plan to bake it. Simply store the covered casserole dish in the fridge until you’re ready to put it in the oven. You may need to add a few extra minutes to the cook time to compensate for starting with a cold casserole.
- Fresh or frozen corn can be substituted for the canned corn.
- Feeding a crowd? You can double this recipe and bake it in a 9″ x 13″ dish.
- If you’re looking to save a few calories, you can substitute low fat sour cream and the recipe will still be delicious.
- I recommend grating your own cheese for this recipe. The bags of pre-shredded cheese at the grocery store contain anti-caking agents and other preservatives and the cheese doesn’t melt as smoothly as the freshly grated type.
Can you freeze corn pudding?
This casserole can be frozen for up to two months. You can freeze the entire casserole, or cut it up into squares and individually wrap the squares in foil or plastic, then place them in a bag or airtight container.
Does cornbread casserole need to be refrigerated?
I recommend refrigerating this casserole as it contains highly perishable ingredients such as meat, cheese and dairy. The casserole will stay fresh at room temperature for up to one hour, and can be refrigerated for up to 3 days.
I serve this casserole for every major holiday, and my family can’t get enough of it! Loaded corn casserole is also great for potlucks, I always get so many requests for the recipe when I bring it to share with friends.
This year, shake up your holiday dinner and try a loaded casserole in place of the traditional basic corn casserole. Your family will thank you!
More great side dishes
- Zucchini Gratin
- Stovetop Mac and Cheese
- Honey Roasted Carrots
- Bacon Roasted Brussels Sprouts
- Slow Cooker Creamed Corn
Corn Casserole Video
Loaded Corn Casserole
- 1/2 cup butter melted
- 2 eggs
- 8 1/2 ounce package cornbread mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn
- 1 cup sour cream
- 1/2 cup cooked crumbled bacon plus more for garnish
- 1/4 cup sliced green onions plus more for garnish
- 1 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper plus more for garnish
- cooking spray
- Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
- Place the butter, eggs, cornbread mix, corn kernels, creamed corn and sour cream in a large bowl. Stir to combine.
- Add the bacon, green onions, cheese and red pepper to the bowl. Mix thoroughly.
- Pour the batter into the prepared pan.
- Bake for 45 minutes or until lightly browned. Garnish with additional bacon, green onions and bell pepper if desired, then serve.
This post was originally published on October 17, 2018 and was updated on September 30, 2019 with new content.