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
Servings: 6 8
- 1 tbsp oil
- 8 slices bacon
- 1 onion - peeled and chopped
- 4 cups corn kernels - fresh/frozen
- ½ tsp salt
- 1/4 tsp black pepper
- 1 can creamed corn
- fresh chives - optional garnish
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.
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