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Bacon-Corn Casserole

 Bacon-Corn Casserole
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!—Mildred Caruso, Brighton, Tennessee
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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) corn bread/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


  • 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 11-in.
  • x 7-in. baking dish; sprinkle with remaining cheese.
  • Bake at 350° for 30-40 minutes or until golden brown. Serve with
  • sour cream and green onions if desired. Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without optional ingredients) equals 432 calories, 25 g fat (13 g saturated fat), 76 mg cholesterol, 711 mg sodium, 42 g carbohydrate, 2 g fiber, 13 g protein.