Corn Casserole Recipe with Bacon and Smoked Gouda

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This Corn Casserole Recipe takes the simple recipe off the back of the Jiffy cornbread box and takes it up a notch with bacon and smoked gouda.

If you love cornbread and need a casserole with corn then this corn casserole with bacon is the recipe for you.

casseroles with corn are super easy especially using a box mix but don’t let that make you think any less of this recipe. It’s top-notch all the way!

Can casserole has all the flavor of classic southern cornbread but is moister and more flavorful plus this recipe has bacon and smoked gouda on top of that!

Step up your Corn Casserole Recipe Game

I recently discovered that there is a recipe for Corn Casserole on the back of the jiffy corn muffin mix package.

Just like the most back-of-the-box recipes, it’s a fairly simple recipe that’s easy to make.

I decided that this simple recipe needed a makeover with a few extra ingredients to take it to the next level.

Adding Bacon and Smoked Gouda gives this simple unassuming corn pudding the push it needs to go from good to great.

The recipe is still a one-skillet dish and still easy to prepare so don’t be afraid to veer off the classic recipe to create something special.

Canned Corn, Frozen Corn or Fresh Corn What’s Best?

Purists will say that only fresh corn shaved straight from the cobb should be used in recipes.

They’ll say that frozen and canned corn is inferior to their fresh counterparts. Well, I feel that every kernel of corn has a pace in the culinary spectrum.

Fresh corn really shines in recipes where the corn is grilled or roasted to add depth or raw in salsas and salads where the natural sugars of the corn can be showcased.

Frozen corn is great for soups and stews for its convenience and ease of preparation. 

For this Corn Pudding Recipe, I actually prefer the canned corn for a few reasons.

First off corn pudding is more commonly served in the fall and winter when fresh corn is out of season and harder to find, not to mention more expensive.

Second, the texture of canned corn is perfect for casseroles because it has a firm texture that holds up well when baked for long periods of time.

If you are making this recipe in spring or summer please by all means use some fresh corn for this recipe and leave a comment below telling me how amazing it was.

What’s the difference between Corn Pudding, Corn Casserole and Cornbread 

Let’s start with what’s the same… They are all corn-based recipes using corn as the main ingredient. Cornbread is made with ground cornmeal and has a dry texture that is served alongside any soup, stew, or greens in the south.

It is very absorbent and usually served with something that has liquid that needs to be sopped up.

Corn Pudding is similar to the casserole but is a little looser and contains some sort of gelatin to hold it together as a thickener.

Corn Casserole is a hybrid because it contains cornmeal, whole, and creamed corn to give the casserole a firm yet moist texture. The corn casserole is the perfect balance of corn in all forms.

Corn Casserole Recipe Ingredient List

• Whole Corn 15oz (drain)
• Creamed Corn 15oz 
•  Jiffy Cornbread Mix
• Bacon
• Smoked Gouda
• Dukes Mayonnaise Sour Cream
• Eggs
• Scallions Sliced
• Chopped Fresh Parsley

Cooking Instructions

1. Pre heat oven to 400 Degrees F.
2. In a 10 inch skillet cook bacon until crispy then set aside to cool. Pour out and save bacon fat leaving enough to coat the entire skillet including the sides.
3. In a mixing bowl combine all remaning ingredients including the remaining bacon fat and chopped bacon. Whisk so that all ingredients are fully combined
4. Pour corn pudding mixture into the greased skillet in the center and let it settle covering the entire pan. Bake for 45-60 minutes. Tap the side of the skillet, it should have a slight giggle in the center then remove and let the corn casserole rest for 10 minutes before serving. garnish with extra scallions

How to Tell When Corn Casserole is Done

When Baking the Corn Casserole you want to make sure that your casserole still has a slight giggle to it. This will make sure that your casserole doesn’t end up dry.

I test the casserole for doneness by gently tapping the side of the skillet. See how much movement the skillet has.

The Outside of the skillet will cook first and the center will follow soon after. If you pull the skillet out just before the center is fully cooked it will continue cooking on the countertop.

Resting it gives you the perfect texture in your final product. Take the time to let the corn casserole rest for 10 minutes after you remove it from the oven to finish cooking and set. You’ll be glad you did.

More Cast Iron Skillet Recipes

• Cast Iron Smoked Barbecue Beans w/ Sausage
• Cast Iron Roasted New Potatoes
• Jameson Mustard Glazed Cast Iron Pork Chops
• Cast Iron Cuban Casserole – Leftover Pulled Pork Recipe
• Bobby Flay’s Grilled Home Fries Recipe
• Skillet Pumpkin Cornbread w/ Bourbon Maple Butter
• Easy Cheesy Smoked Mac & Cheese
• French Onion Rice & Beans
• New Orleans Style Barbecue Shrimp

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