Creamed Corn Casserole with Bacon

This Creamed Corn Casserole with bacon is a delicious, easy, make ahead side dish, perfect for Thanksgiving or Christmas.

This Corn Casserole is a little different to the standard corn casserole; this version doesn't have any flour in it, making it naturally gluten free, plus it uses creamed corn to make a delicious creamy sauce without the need for cream or butter.

So really this is a healthy option, well it is if you discount the crispy bacon that is generous stirred through and sprinkled on top. Such an easy make ahead side dish that the family will love!

Hands up who loves tinned cream corn, really loves it. Like spoon it cold from the tin loves it?

For me corn shouldn't be classed as a vegetable, it is just too sweet and delicious. Then when it is pureed, thickened and canned it is almost like pudding.

Hand me a spoon 😉

Add a bit stock, some shredded chicken and you can make an instant soup that takes me right back to my uni days.

But today I am using it to make one of the best side dishes ever! Creamed Corn Casserole with Bacon. Because we all know that bacon makes everything better!

How to make creamed corn casserole in advance.

If you are making this creamed corn casserole for the holidays then you can get it all ready to go so that on the big day it just needs 30 minutes in the oven to get warm.

If you Pop it in whilst the turkey is resting it will be perfect when you come to serve. If oven space is at a real premium, it can be reheated in the microwave and just given 5 minutes in the oven so the crust forms on the top and around the edges - best bit!!!

To do this prepare it up to the point where it gets spooned into the casserole dish, then just cover tightly and refrigerate for up to 48 hours.

Can I leave out the bacon and make this vegetarian?

Of course!!!

The bacon adds a wonderful salty crunch to the dish, but if you want to make this vegetarian then it is still delicious without it. You might want to add a little more salt to the dish to balance the sweetness of the corn.

Plus when frying off the onions you shouldn't need any extra oil, but a teaspoon of butter will help to replace the bacon fat.

Is this Creamed Corn Casserole gluten free?

There is no added flour or wheat products in this recipe, just be sure to check your canned cream corn. Most use cornstarch/cornflour to thicken them, but it is obviously safest to check your can if you are serving someone who has to avoid gluten.

Why not pin this recipe for Creamed Corn Casserole with Bacon Pin it here.

Enjoy x

For more amazing Thanksgiving Side dishes check out this list of over 15 delicious ideas

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4.09 from 23 votes

Creamed Corn Casserole with Bacon

This Baked Creamed Corn Casserole with Bacon is a little different to the standard corn casserole; this version doesn't have any flour in it, making it naturally gluten-free, plus it uses creamed corn to make a delicious creamy sauce without the need for cream or butter. So really this is a healthy option, well it is if you discount the crispy bacon that is generously stirred through and sprinkled on top. Such an easy make-ahead side dish perfect for Thanksgiving.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side

Cuisine: American

Servings: 6 8

Calories: 294kcal

Author: Claire | Sprinkle and Sprouts

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Ingredients

• 1 tablespoon oil
• 8 slices bacon
• 1 onion - peeled and chopped
• 4 cups corn kernels - fresh/frozen
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can creamed corn
• fresh chives - optional garnish

Instructions

• If you're not preparing this ahead pre-heat the oven to 350ºF/170ºC.
• Add the oil to a large skillet and cook the bacon until crisp.
• Remove the bacon from the skillet reserving the fat.
• Place the cooked bacon onto a sheet of kitchen paper and allow to cool.
• Sauté the chopped onions in the same skillet with the reserved fat and cook until translucent.
• Add the corn kernels to the pan, along with the salt and pepper.
• Stir in the creamed corn and bring everything to a bubble.
• Crumble in 6 of the slices of bacon and stir. (reserve the final two for the top of the casserole)
• Pour the corn mixture into a 1-quart casserole dish.

At this point the mixture can be covered and kept in the refrigerator for up tp 2 days.

• Sprinkle the remaining bacon over the top of the casserole and bake uncovered for 20 minutes until bubbling with a light crust.
• Serve garnished with fresh chives.

Nutrition

Calories: 294kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 821mg | Potassium: 343mg | Fiber: 3g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 6.8mg | Calcium: 11mg | Iron: 1.1mg

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