This Loaded Corn Casserole is a warm and cheesy dish that brings comfort to any meal. It’s packed with sweet corn, creamy goodness, and topped with crispy bits for extra yum!
Key Ingredients & Substitutions
Whole Kernel Corn: This adds texture to the casserole. If you have fresh corn, you can use about 2 cups of cooked corn cut off the cob. Frozen corn works too – just thaw it first!
Cream-Style Corn: This is crucial for creaminess. If you’re in a pinch, you can blend whole corn with a bit of milk until smooth as a substitute.
Sour Cream: Adds tang and moisture. Greek yogurt is a great swap if you’re looking for a healthier option. It’s thick and creamy like sour cream.
Mayonnaise: It enhances richness. If you’re not a fan of mayo, try using extra sour cream or even plain yogurt for a lighter taste.
Cheddar Cheese: I love sharp cheddar in this dish for its strong flavor. Feel free to mix it with Monterey Jack or mozzarella for a meltier texture.
Bacon: Cooked bacon adds a nice crunch. If you want a vegetarian version, try using cooked mushrooms or omit it altogether for a lighter dish.
How Do I Ensure My Casserole is Perfectly Baked?
Baking the casserole correctly is key for a well-cooked texture. Follow these tips to avoid any pitfalls:
- Preheat your oven to 350°F (175°C) well ahead of time to ensure even cooking.
- Check the casserole around the 45-minute mark. If the top is golden and the center is set (not jiggly), it’s ready!
- Let it cool for a few minutes after baking. This helps it firm up and makes serving easier.
With these insights, your Loaded Corn Casserole should turn out wonderfully! Enjoy making and sharing this tasty dish.
How to Make Loaded Corn Casserole?
Ingredients You’ll Need:
For the Casserole:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 box (8.5 oz) corn muffin mix
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions (or chives)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Optional: additional shredded cheese for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-50 minutes to bake. So, set aside about 1 hour for total cooking time. That means in about an hour, you’ll have a warm, cheesy casserole ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole will bake evenly and come out perfectly golden brown.
2. Mix the Base Ingredients:
In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, mayonnaise, and corn muffin mix. Grab a spoon or spatula and stir everything together until it’s well mixed. You should have a nice, smooth mixture.
3. Add Cheese and Bacon:
Now it’s time to make it extra tasty! Fold in the shredded cheddar cheese, crumbled bacon, chopped green onions, black pepper, garlic powder, and salt. Be gentle when mixing, so everything combines well without breaking up the ingredients too much.
4. Prepare the Baking Dish:
Take a 9×13-inch baking dish and grease it with cooking spray or a little butter. Pour the delicious corn mixture into the dish and spread it out evenly with a spatula.
5. Top with Extra Cheese (Optional):
If you love cheese (and who doesn’t?), sprinkle some additional shredded cheese on top for an even cheesier finish!
6. Bake the Casserole:
Place the baking dish in the preheated oven and let it bake for about 45-50 minutes. Keep an eye on it; you want the top to be golden brown and the casserole to be nicely set.
7. Cool and Serve:
Once it’s done baking, take the casserole out of the oven and let it cool for a few minutes. This will help it set up a bit more. If you like, garnish with a few more green onions or chives on top before serving.
Enjoy your warm and cheesy Loaded Corn Casserole with family and friends!
Can I Use Fresh Corn Instead of Canned Corn?
Absolutely! If you prefer fresh corn, you can use about 2 cups of cooked fresh corn kernels. Simply cook the corn by boiling or grilling it until tender, then cut it off the cob and fold it into the mixture just like you would with the canned corn.
How to Make This Casserole Vegetarian?
To make this Loaded Corn Casserole vegetarian, simply omit the bacon. You can still get great flavor by adding extra spices like smoked paprika or even sautéed mushrooms for added depth. Plus, feel free to substitute the regular mayonnaise with a plant-based version!
Can I Prepare This Casserole in Advance?
Yes, you can prepare this casserole a day ahead! Assemble the casserole as directed but do not bake it. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap and bake in the preheated oven, adding a few extra minutes to the cooking time if it’s cold from the fridge.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions. You can also add a little shredded cheese on top before reheating for extra melty goodness!
