Description
A comforting and hearty casserole featuring corn, sour cream, cheese, bacon, and chives, baked until bubbly and golden brown.
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 cup sour cream
- 1 (1-ounce) package dry ranch dressing mix
- 1 cup shredded cheddar cheese, divided
- 1/2 cup crumbled cooked bacon
- 1/4 cup chopped fresh chives
- 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, and ranch dressing mix. Stir until well combined.
- Stir in 3/4 cup of the shredded cheddar cheese, bacon, and chives.
- In a separate medium bowl, combine the corn muffin mix and melted butter. Stir until just combined; do not overmix.
- Pour the corn mixture into the prepared baking dish and spread evenly.
- Pour the corn muffin mixture over the top of the corn mixture and spread gently to cover.
- Bake for 45-55 minutes, or until the top is golden brown and the casserole is set.
- Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the corn mixture.
- If you prefer a crispier topping, you can add 1/2 cup of crushed cornflakes or panko breadcrumbs to the corn muffin mix.
- This casserole can be made ahead of time. Assemble the casserole (steps 1-6), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American