Corn Casserole with Bacon and Cheese
A buttery Jiffy corn casserole with bacon, sharp cheddar, and green onions. The cheese adds a subtle richness, while reserved crisp bacon and fresh onion tops finish each serving.
Servings: 9 servings
Calories: 367kcal
Equipment
- 1 9×9-inch baking dish
Ingredients
- 6 slices bacon
- 8 tablespoons salted butter melted and slightly cooled
- 1 cup full-fat sour cream
- 1 large egg
- 1 can cream-style corn 14.75 ounces, undrained
- 1 can whole kernel corn 15 to 15.25 ounces, thoroughly drained
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 box Jiffy Corn Muffin Mix 8.5 ounces, dry
- ½ cup freshly shredded sharp cheddar cheese
- 2 green onions thinly sliced, dark green tops reserved
- ⅛ teaspoon salt optional
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking dish.
- Cook the bacon until crisp. Drain on paper towels and chop. Set aside the bacon from 2 slices for topping; use the remaining 4 slices in the batter.
- Whisk the melted, slightly cooled butter, sour cream, and egg in a large bowl. Stir in the cream-style corn, thoroughly drained whole kernel corn, onion powder, garlic powder, black pepper, and optional salt.
- Stir in the dry Jiffy mix just until no dry pockets remain. Fold in the cheddar, the bacon for the batter, and the white and light green parts of the onions.
- Spread evenly in the prepared dish. Bake on the middle rack for about 60 minutes, checking from 50 minutes. The top should be golden and the center set, with no loose wave of batter when the dish is gently moved. A tester in the center should have moist crumbs rather than wet batter. Loosely cover with foil if the top browns before the center is done.
- Let the casserole rest uncovered for 15 minutes. Add the reserved bacon and raw dark green onion tops just before serving.
Notes
Pan and baking time: Plan on about 60 minutes in a 9×9-inch dish, checking from 50 minutes. My 8½-inch dish took 65 minutes. Follow the doneness cues rather than the clock alone.
Salt: I made this without added salt and enjoyed it. The optional ⅛ teaspoon gives it a little more seasoning; bacon and cheese brands vary in saltiness.
Jiffy mix: Use the dry mix. Do not add the milk and egg called for on the box; use only the one egg listed in this recipe.
Toppings: Reserve the bacon from 2 of the 6 slices and the dark green onion tops for serving. The bacon folded inside will soften. Rinse the green onions before slicing.
Storage: Refrigerate covered leftovers within 2 hours and use within 3–4 days. Reheat portions until hot throughout (165°F). Add reserved toppings after reheating.
Nutrition: Estimated for 1 of 9 side-dish servings, including bacon, cheddar, and green onions; optional salt is excluded. Values use the calculator’s standard dry corn muffin mix and vary by brand.
Recipe updated in November 2026 with bacon, cheddar, and green onions. Earlier comments and ratings may refer to the original version.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 33g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 615mg | Potassium: 213mg | Fiber: 2g | Sugar: 8g | Vitamin A: 664IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg
