Cheesy Sweet Corn Casserole with Bacon

Now here is a casserole that will please a crowd. Creamy, cheesy, bacon-y corn.  Perfect for a potluck or a side for a barbecue.

Ingredients:

5 slices bacon

1/3 cup diced sweet onion

1/3 cup diced red bell pepper

6 Tablespoons butter, melted and cooled

1 cup sour cream

1 egg

1 cup milk or half and half

1 teaspoon salt

1 teaspoon granulated sugar

Freshly cracked black pepper to taste (optional)

1 (8.5 ounce) box corn bread mix (I use Jiffy®)

1 (28 ounce) bag frozen sweet corn, thawed

1 ½ cups shredded cheddar jack cheese, divided

Directions: Preheat oven to 350 degrees F. Spray a 2.5 quart baking dish with cooking spray and set aside.

Cook the bacon in a skillet until crisp and set aside to drain on a paper towel lined plate. Add the onion and bell pepper to the bacon drippings and cook for about 4 or 5 minutes on medium low or until the veggies are soft. Remove the veggies with a slotted spoon into a large mixing bowl and discard the remaining bacon drippings.

To the same mixing bowl, add the melted and cooled butter, sour cream, egg, milk, salt, sugar, pepper (if using) and corn bread mix. Stir to combine.

Pulse half of the corn in a food processor until it becomes a thick paste. Add the crushed corn and the remaining corn into the mixing bowl. Stir in 1 cup of cheese and the crumbled bacon.

Pour the mix into the prepared baking dish and top with the remaining cheese.

Bake for 60 minutes or until the top is golden and the middle doesn’t jiggle. Remove and let cool slightly before serving.