Bacon Crackle Corn Bake


This creamy corn casserole topped with crisp bacon and herbs is a family favorite at our house.  It’s a great side dish that pairs well with the Pork Chops Smothered in Sweet Onion Gray.

Bacon Crackle Corn Bake


  • 6 slices of bacon, cut into 1/2 inch pieces
  • 1/2 cup chopped onion (use sweet onion if available)
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 1 cup sour cream
  • 32 oz. frozen corn, thawed and drained
  • 1 tablespoon each of chopped fresh parsley and snipped chives


  • Heat oven to 350 degrees. Cook bacon over medium heat, stirring occasionally, until partially cooked (4 min.) Add onion, continue cooking until bacon is browned (4-5 mins.) Drain off fat except 2 tablespoons. Set bacon and onions aside.
  • Stir flour, salt, pepper and garlic into 2 tablespoons fat. Cook over medium heat, stirring constantly, until smooth and bubbly (30 sec.) Stir in sour cream and until well combined. Stir in corn and 2/3rds of bacon & onion mixture. Pour into 1 1/2 quart casserole, sprinkling with remaining bacon & onion mixture. Bake 25-30 min or until heated through. Sprinkle with parsley and chives.
  • Note - can be made in advance and refrigerated. Bake for 35-45 minutes, or until heated through.


Adapted from Land O Lakes Treasury of Country Recipes

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