Name: Creamy corn and bacon casserole recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 200g bacon rashers, sliced; 420g tin creamed corn; 500.00 ml frozen corn kernels; 1 small red onion, finely diced; 1 clove garlic, crushed; 4 shallots, sliced; 300g sour cream; 40.00 ml plain flour; 1.375.00 ml grated mozzarella

by Greer Worsley Last updated on 10/05/2022

This creamy, cheesy corn and bacon casserole would be delicious served alongside fried or crumbed chicken. It’s the ultimate comfort food! - Greer Worsley

Ingredients

200g bacon rashers, sliced
420g tin creamed corn
2 cup frozen corn kernels
1 small red onion, finely diced
1 clove garlic, crushed
4 shallots, sliced
300g sour cream
2 tbsp plain flour
1.5 cups grated mozzarella

Method

Step 1

Place bacon in a frypan over medium heat. Cook until crisp. Transfer to a plate lined with paper towel and allow to cool.
Step 2

Preheat oven to 180C. Lightly grease a medium oven-proof casserole dish. In a large bowl, combine creamed and frozen corn, onion, garlic, shallots, sour cream, flour and 1 cup mozzarella. Stir through most of the bacon. Season well with cracked pepper and a little salt. Pour into prepared dish and spread into an even layer. Sprinkle over remaining bacon and 1/2 cup mozzarella. Bake for 30-35 minutes until golden and bubbling.