Bacon Corn Bake Recipe

Bacon Corn Bake Recipe
Sometimes corn on the cob isn’t doable for a large summer gathering. But corn is always a popular side dish. This Bacon Corn Bake is an easy-to-put-together casserole that everyone will like. It makes enough for a large crowd, and can be made ahead and baked at the last minute. This casserole goes perfectly with summer dishes like grilled meats, poultry, fish, or fried chicken – whatever else you are serving your guests. ””
Even though this is perfect for summer, it’s also great as a side dish all year long. It will be a good dish to go with Turkey at Thanksgiving, or for Holiday parties at Christmas and New Year’s.

16 Servings

8 ounces bacon, chopped

4 cloves garlic, finely minced
3 cups water
1 1/2 cups Basic Cream Soup Mix

1 8 oz. package softened cream cheese
1/3 cup sour cream
2 cups grated sharp cheddar cheese

3 16 oz. packages frozen super sweet corn


  1. Preheat oven to 375º.
  2. Cook the bacon in a large skillet or Dutch Oven until crisp; remove the bacon from the pan to drain.
  3. Pour almost all of the bacon fat off and add the garlic.
  4. Stir the garlic over medium heat until softened.
  5. Whisk in the water and basic cream soup mix.
  6. Continue whisking until thickened; turn the heat down to low.
  7. Add the cream cheese and sour cream, whisking until the cream cheese is melted and the sauce is smooth.
  8. Stir in the grated sharp cheddar cheese and stir until the cheese is melted; stir in the corn and bacon.
  9. Pour the mixture into a shallow 9" x 13" glass baking dish; sprinkle with paprika.
  10. Bake 35-40 minutes or until bubbly.

Amount Per Serving
Calories 287 Calories from Fat 150
Percent Total Calories From: Fat 52% Protein 16% Carb. 32%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 9 g
Cholesterol 46 mg
Sodium 331 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g

Vitamin A 12% Vitamin C 15% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.