If you are looking for the ultimate comfort food that’s bursting with flavor and texture, the Creamy Corn Pudding Casserole with Bacon and Parmesan Recipe is your new best friend in the kitchen. This dish balances the natural sweetness of corn with the savory bite of crispy bacon and the nutty depth of Parmesan cheese, all wrapped in a luscious, creamy pudding base. It’s a perfect side for holiday feasts, potlucks, or even a cozy family dinner. You’re about to fall head over heels for this creamy, cheesy, and irresistibly satisfying casserole.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with a handful of simple, staple ingredients that come together to create magic. Each item adds a unique touch: the eggs and sour cream give creaminess, the corn adds sweet pop and texture, and the bacon and Parmesan bring that savory, irresistible crunch and richness.
- 2 large eggs: These bind everything together and add richness to the pudding texture.
- 1 (14.75-ounce) can creamed corn: Provides silky sweetness and moisture to keep the pudding creamy.
- 1 (15-ounce) can corn (don’t drain): Whole kernels give bursts of fresh corn flavor and help with texture.
- 8 tablespoons unsalted butter (melted, not hot): Adds a luscious buttery richness that smooths out the batter perfectly.
- 1 cup sour cream (at room temperature): Contributes tangy creaminess for depth of flavor and moisture.
- 2 tablespoons olive oil (or vegetable oil): Keeps the casserole tender and moist without heaviness.
- 2/3 cup flour: Gives structure without making the pudding dense.
- 2/3 cup cornmeal: Adds a subtle grainy texture that enhances the overall mouthfeel.
- 1/4 cup white sugar: Just the right amount to enhance the natural sweetness of the corn.
- 1/2 teaspoon salt: Balances flavors and enhances all the other ingredients.
- 1 tablespoon baking powder: Provides a light, fluffy texture as the casserole bakes.
- Cooked bacon (diced): Introduces a smoky, savory crunch that contrasts beautifully with the creamy pudding.
- Green onions (or chives, diced): A fresh, mild onion flavor that brightens up each bite.
- Parmesan cheese (finely grated on top): Adds a salty, nutty crust that brings everything together splendidly.
How to Make Creamy Corn Pudding Casserole with Bacon and Parmesan Recipe
Step 1: Prepare and Preheat
Begin by preheating your oven to 350°F and lightly grease a 9×13-inch baking pan with cooking spray. This ensures your casserole bakes evenly and doesn’t stick, so you get those lovely golden edges everyone loves.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk your eggs until they’re smooth and slightly frothy. Add in the creamed corn and whole corn (with its juice), melted butter (make sure it’s warm but not hot so it doesn’t scramble your eggs), sour cream at room temperature, and olive oil. Whisk everything briskly until you end up with a beautifully combined, smooth batter that’s ready for the dry ingredients.
Step 3: Add Dry Ingredients
Now sprinkle the flour, cornmeal, sugar, salt, and baking powder evenly over the wet mixture. Gently whisk just until you don’t see any dry streaks. Overmixing can make your pudding tough, so be careful!
Step 4: Bake the Casserole
Pour your batter into the prepared pan and spread it evenly. Bake for 50 to 55 minutes until the top is golden brown and the center jiggles slightly — this means it’s perfectly creamy inside. It will firm up as it cools, so don’t worry if it seems a bit soft at first.
Step 5: Add Bacon and Parmesan
Once the casserole is out of the oven and still warm, sprinkle it generously with finely grated Parmesan cheese and cooked bacon bits. Add chopped green onions or chives for a fresh pop that cuts through the richness beautifully.
How to Serve Creamy Corn Pudding Casserole with Bacon and Parmesan Recipe
Garnishes
Enhance your casserole’s appearance and flavor by topping it with freshly grated Parmesan, crispy bacon, and a sprinkle of green onions or chives. These garnishes add irresistible crunch, saltiness, and bright color that make each serving appealing and delicious.
Side Dishes
This casserole pairs wonderfully with roasted meats like turkey or chicken, making it a perfect holiday side. It’s also fantastic alongside crisp green salads or sautéed vegetables to balance out the richness with fresh, crisp elements.
Creative Ways to Present
For a fun twist, try serving the casserole as individual portions in ramekins, each topped with bacon and Parmesan. Alternatively, turn leftovers into mini corn pudding cakes by scooping batter into muffin tins before baking, then crisping them lightly in a pan or oven for an unexpected snack.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Corn Pudding Casserole with Bacon and Parmesan Recipe in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it perfect for next-day meals or quick reheats that still taste amazing.
Freezing
You can freeze the casserole either before baking or after it has cooled completely. Wrap it tightly in foil or plastic wrap, then place it in a freezer-safe container or bag. It keeps well for up to 2 months—great for planning ahead or saving extra portions.
Reheating
Reheat leftovers gently in the oven at 325°F until warmed through, about 20 minutes, or microwave single servings for 1-2 minutes. Adding a little extra shredded Parmesan before reheating revives that fresh-baked flavor and texture wonderfully.
FAQs
Can I use fresh corn instead of canned?
Yes, fresh corn kernels can be used, but since canned corn comes with some liquid, you might need to add a splash of cream or milk to keep the batter moist. Fresh corn will add a slightly lighter texture and bright flavor.
Is this dish gluten-free?
This recipe calls for flour and cornmeal, both of which usually contain gluten. To make it gluten-free, you can substitute the flour with a gluten-free blend and ensure your cornmeal is certified gluten-free.
Can I make this vegetarian?
Absolutely! Simply omit the bacon and use vegetarian-friendly Parmesan or a similar cheese topping. You can add a smoky seasoning or smoked paprika to give it that bacon flavor without the meat.
What can I do if my casserole is too runny?
If it’s too loose, it may need more baking time or a bit more flour or cornmeal in the batter. Also, make sure not to overmix the batter, as that can affect the texture. Bakes at 350°F until just set for best results.
Can I prepare this casserole in advance?
Yes! You can mix the entire batter the night before, cover it tightly, and refrigerate. When ready to bake, give it a gentle stir and proceed as usual. The flavors will even deepen with a little overnight rest.
Final Thoughts
Nothing beats the homey, satisfying feel of the Creamy Corn Pudding Casserole with Bacon and Parmesan Recipe straight out of the oven. It’s a scrumptious blend of sweet, savory, and creamy that feels like a warm hug in every bite. I can’t wait for you to try it and make it a staple for your gatherings and family dinners — it’s just that good!
Print
Creamy Corn Pudding Casserole with Bacon and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 50 to 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Description
This Corn Pudding Casserole is a comforting, creamy side dish featuring sweet corn in a tender, slightly sweet batter enriched with sour cream and butter. Baked until golden and topped with savory bacon, green onions, and Parmesan cheese, it pairs perfectly with hearty meals or holiday feasts.
Ingredients
Main Ingredients
- 2 large eggs
- 1 (14.75-ounce) can creamed corn
- 1 (15-ounce) can corn (don’t drain)
- 8 tablespoons unsalted butter (melted, but not hot)
- 1 cup sour cream (at room temperature)
- 2 tablespoons olive oil (or vegetable oil)
- 2/3 cup flour
- 2/3 cup cornmeal
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
Toppings
- Cooked bacon (diced, amount to taste)
- Green onions or chives (diced, amount to taste)
- Parmesan cheese (finely grated, for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray and set it aside to get ready for the batter.
- Mix Wet Ingredients: In a large mixing bowl, whisk the 2 eggs until smooth. Add both cans of corn (creamed corn and whole kernel corn, undrained), melted but not hot butter, sour cream, and olive oil. Whisk briskly until the mixture is fully combined and smooth.
- Add Dry Ingredients: On top of the wet mixture, add the flour, cornmeal, white sugar, salt, and baking powder. Gently whisk just until all ingredients are combined and no dry streaks remain; avoid overmixing for best texture.
- Transfer to Baking Pan: Pour the batter into the prepared baking pan and spread it evenly for uniform baking.
- Bake the Casserole: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the casserole is golden brown and slightly jiggly in the center. Remember it will firm up as it cools.
- Add Toppings and Serve: After baking, optionally sprinkle the top with finely grated Parmesan cheese, cooked crumbled bacon, and diced green onions or chives for a more savory flavor. Serve warm or at room temperature.
Notes
- You can substitute olive oil with vegetable oil if preferred.
- For a vegetarian version, omit the bacon and consider additional cheese or herbs.
- Make sure the melted butter is not hot to avoid cooking the eggs prematurely.
- This casserole can be made ahead and reheated gently before serving.
- Use fresh green onions or chives for the best flavor contrast in toppings.
