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Grilling 24x7 » Recipes » Corn Casserole with Bacon and Smoked Gouda

Corn Casserole with Bacon and Smoked Gouda

by Frank Campanella Leave a Comment

Jump to Recipe Print Recipe

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.

cast iron corn casserole with jiffy corn muffin mix with bacon and smoked gouda

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!!

cast iron corn casserole with jiffy corn muffin mix

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.

Bacon Smoked Gouda Corn Casserole in a cast iron skillet

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
cast iron corn casserole with jiffy corn muffin mix

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
cast iron corn casserole with jiffy corn muffin mix

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.

Bacon Smoked Gouda Corn Casserole in a cast iron skillet

FAQ

What's the difference between Corn Pudding and Corn Casserole?

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.

What can I add to Corn Casserole to jazz it up?

Other than the cheese and bacon I might recommend some diced jalapenos for added heat or some dried cranberry for that holiday sweet.

Do you have to bake corn casserole in cast iron?

Not at all, in fact, I make this recipe in aluminum half pans whenever I'm serving this away from home so I don't have to worry about getting the dish back.

Bacon Smoked Gouda Corn Casserole in a cast iron skillet

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.
cast iron corn casserole with jiffy corn muffin mix

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

Bacon Smoked Gouda Corn Casserole in a cast iron skillet
Print Pin

Bacon and Smoked Gouda Corn Casserole

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.
Course Side Dish
Cuisine American, Southern
Keyword Cast Iron, corn
Servings 10
Calories 404kcal

Equipment

  • 10 inch Cast Iron Pan

Ingredients

  • 1 can Whole Corn 15oz (drain)
  • 1 can Creamed Corn 15oz
  • 1 box Jiffy Cornbread Mix
  • 8 slices Bacon
  • ¾ cup Smoked Gouda
  • ½ cup Dukes Mayonnaise
  • ½ cup Sour Cream
  • 2 Large Eggs
  • ¼ cup Scallions Sliced
  • 2 tbsp Chopped Fresh Parsley

Instructions

  • Pre heat oven to 400 Degrees F.
  • 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.
  • In a mixing bowl combine all remaning ingredients including the remaining bacon fat and chopped bacon. Whisk so that all ingredients are fully combined
  • 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

Nutrition

Calories: 404kcal | Carbohydrates: 30g | Protein: 11g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 733mg | Potassium: 219mg | Fiber: 2g | Sugar: 7g | Vitamin A: 389IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 1mg

Nutrition Facts
Bacon and Smoked Gouda Corn Casserole
Amount Per Serving
Calories 404 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 76mg25%
Sodium 733mg32%
Potassium 219mg6%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin A 389IU8%
Vitamin C 4mg5%
Calcium 160mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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