Corn Casserole with Bacon and Smoked Gouda

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This Corn Casserole will sneak onto your holiday dinner table and steal the show from all the other side dishes...Even Grandma's Mashed Potatoes.

I made this for Thanksgiving about four years ago just as a space filler, and now it's everyone's most requested side year after year. We even make corn casserole for tailgates and summer cookouts now!!

Reasons You Need to Make This

This Corn casserole is incredibly easy to make, only takes a few minutes to prep, and will knock everyone's socks off when they try it.

The Recipe is made with all simple ingredients you may already have in the pantry. The bacon and the cheese are the key ingredients that make this humble recipe shine.

Another reason I love this recipe is that it can be made ahead of time and then baked right before serving taking all of the stress out of this dish.

Ingredient List:

• Whole Corn 15oz (drain) No shame in using canned corn. Use what is available to you.
• Creamed Corn 15oz 
•  Jiffy Cornbread Mix Cornbread only has a few ingredients so why not simplify things and use a box mix? No one will ever know.
• Bacon. I like to use a thick-cut quality bacon for this and make sure its crispy.
• Smoked Gouda: You can use any cheese you like. Other options would be Cheddar, swiss, Munster, or Monterey Jack.
• Dukes Mayonnaise  because it is the best
• Sour Cream
• Eggs
• Scallions (Sliced) Chives or shallots will also work
• 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 remaining ingredients including the remaining bacon fat and chopped bacon. Whisk so that all ingredients are fully combined
4. Pour the corn 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

Canned Corn vs Fresh?

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 place in the culinary spectrum.

Fresh corn 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.

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.

FAQ

Helpful Tips and Tricks:

• Make this recipe the night before and store it in a sealed Tupperware container. the next day add it to the pan and bake it. It will save time and make this recipe stress-free.
• To store any leftovers keep the casserole in sealed containers for up to 5 days in the fridge and 90 days in the freezer.
• To reheat the casserole I will either microwave it in a container or add it to a oven safe dish with a few tablespoons of chicken broth to moisten it up and bake covered for 15 minutes at 375 degrees F.

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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