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corn casserole

Festive Homemade Corn Casserole

  • Author: The Cabin Diary


2 tablespoons butter

¼ cup onion, finely diced

1 red pepper, chopped

1 green pepper, chopped

2 cloves garlic, freshly pressed

¾ cup cornmeal

¾ cup all-purpose flour

¼ cup coconut sugar or white sugar

1 ½ tablespoons baking powder

½ teaspoon salt

¾ cup sour cream

½ cup melted butter

2 eggs, whisked

1 (15-ounce) can of corn, drained

1 (14.75-ounce) can of creamed corn

1 cup freshly shredded cheddar cheese

1 (2.5-ounce) package of real bacon bits

Chopped green onions, to garnish


Preheat the oven to 350℉ and lightly grease a casserole pan. Melt the butter and sauté the peppers and onions in a large skillet until soft. Add the garlic and stir until fragrant. Remove from pan and set aside. 

In a large mixing bowl, combine the cornmeal, flour, coconut sugar, baking powder, and salt. 

In a separate bowl, mix the sour cream, melted butter, and eggs until homogenous. 

Combine the wet ingredients with the dry and fold in the corn, creamed corn, bacon, ½ of the cheese, and the veggie mixture. 

Pour into the prepared baking dish and spread evenly. Top with the remaining cheese. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Garnish with green onions, if desired. Enjoy!