Southern Creamed Corn Casserole with Crispy Bacon Topping
A comforting Southern-style casserole featuring creamy corn, sharp cheddar, and a crunchy topping of Ritz crackers and crispy bacon, perfect for a hearty side dish.
Equipment
- Oven
- 9x13-inch baking dish
- Large bowl
- Small bowl
Ingredients
Casserole
- 2 cans 15 ounces each whole kernel corn drained
- 1 can 15 ounces creamed corn
- 1 cup sour cream
- 1/2 cup butter melted
- 2 tablespoons sugar (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
Topping
- 1 cup crushed Ritz crackers
- 1/2 cup cooked and crumbled bacon
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Mixing
- In a large bowl, combine both types of corn, sour cream, melted butter, optional sugar, flour, salt, and pepper, mixing thoroughly.
- Gently fold in the shredded sharp cheddar cheese into the corn mixture.
Assembly
- Pour the corn mixture into the prepared baking dish.
- Combine crushed Ritz crackers and crumbled bacon in a small bowl, then sprinkle this topping evenly over the corn mixture.
Baking
- Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
Serving
- Remove from oven and let rest for 5-10 minutes before serving to allow it to set.
Notes
Letting the casserole rest after baking is crucial for it to set properly and maintain its creamy texture.