Bacon Crackle Corn Bake


My husband John says “Any corn dish has to be good”.   This is  corn casserole from the "Land O Lakes 75th Anniversary Cookbook" is a little different take on a baked corn dish, as it’s not really a custard.  I liked the mild sour cream sauce – we used country bacon from John’s brother, Don.  Excellent!  I served it with some of Don’s Ham Steak with Redeye Gravy –corn...pork... we don’t live in Iowa for nothing!
                          Bacon Crackle Corn Bake
    6      slices  bacon -- cut into 1/2" pieces
     ½    cup  onion -- chopped
  2        tablespoons  flour, all-purpose
     ½    teaspoon  salt
     ½    teaspoon  pepper
     ½    teaspoon  garlic -- finely chopped
  1        cup  sour cream
  2        pounds frozen corn -- whole kernal, thawed, drained
  1        tablespoon  parsley -- chopped
  1        tablespoon  chives -- chopped
Heat oven to 350°.  In 10" skillet, cook bacon over medium high heat; stirring occasionally, until partially cooked (4 minutes).  Add onion; continue cooking until bacon is browned (4-5 minutes).  Drain off fat, reserving 1 tablespoon; set bacon and onion aside.
Stir flour, salt, pepper and garlic into reserved fat.  Cook over medium heat, stirring constantly, until smooth and bubbly (30 seconds).  Stir in sour cream, corn and 1/3 of bacon and onion mixture.
Pour into a 1 1/2 quart casserole (I left it in my oven-safe skillet).  Top with remaining bacon and onion mixture.  Bake for 25-30 minutes or until heated through.  Sprinkle with parsley and chives.
 8 Servings
Per Serving  : 201 Calories; 9g Fat (38.4% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 228mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

2 comments:

  1. Another great-looking recipe to add to my list! Definitely would use my cast iron enamelled casserole dish for this one. One less pan to wash is always a plus!

    Thanks, Sue!

    -Juli

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  2. I got this recipe from the Land-O-Lakes cookbook 25-30 years ago. It has ALWAYS been a Thanksgiving favorite (I make it every year right alongside the Green Bean casserole). To my surprise, people often request that I make it to bring over for holidays / pot luck suppers, etc. - even over other dishes that I consider to be more desirable. So, it really is a crowd pleaser.

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