It’s almost Thanksgiving! I know my family has been collaborating on menu items and recipes for almost 2 weeks, and now it’s the final stretch! If you’re still in the menu planning stage, don’t fret! Today I’ve got a great side dish to serve up at your Thanksgiving feast, and the whole family will love it. After all, corn is everyone’s favorite vegetable. (Probably because it’s really a starch :-D).
This Cheesy Corn Casserole was delicious! I browsed dozens of corn casserole recipes before landing on this one. What I found is that most corn casserole recipes have more of a cornbread texture. And I’m sure they’re delicious, but not what I was looking for. This one has more of a texture like really thick creamed corn. And plus it has bacon and cheese, so you know it’s a winner just based on that!
I served this for my in-laws, and they thought it was great! Definitely a great recipe to remember, not only for Thanksgiving, but also for potlucks, funerals, and anytime you’re serving a crowd!
- 3 12-oz. bags frozen corn, thawed (or 6 3/4 cups fresh or canned)
- 3 eggs
- 1/3 cup flour
- 3 Tbsp sugar
- 1/4 tsp cayenne pepper
- 3 Tbsp butter, melted
- 12 oz cheddar cheese, shredded (about 3 cups)
- 3/4 cup of cooked bacon pieces (you can either cook and crumble your own bacon or just buy the bag of bacon pieces in the salad dressing aisle)
- 3 Tbsp chopped chives
- Preheat oven to 325 degrees F.
- Add 3 cups of corn, eggs, flour, sugar, cayenne, and butter to a blender or food processor and pulse to mix well and cream corn.
- Pour mixture into a large bowl. Add remaining corn. Add 3/4 of the cheese, bacon, and chives each, reserving the rest for the topping. Stir well.
- Pour mixture into a greased 3-quart baking dish. Sprinkle with remaining cheese, bacon, and chives.
- Bake for 30-35 minutes until cheese is melted and edges are bubbly. (I could've left mine in a bit longer for all the cheese to melt)
You can use yellow corn, white corn, or a mixture of the two.
Adapted From: Publix Aprons