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Crack Corn Casserole

Crack corn casserole combines whole kernel corn, cream-style corn, cheddar, and bacon in a ranch-seasoned corn muffin base. It bakes until the center is set and the top is golden, then rests briefly before serving.
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Prep Time 10 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) corn muffin mix
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups cheddar cheese shredded
  • 8 slices bacon cooked and crumbled

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together the drained corn, cream-style corn, corn muffin mix, sour cream, melted butter, ranch seasoning, cheddar cheese, and bacon until just combined.
  3. Spread the mixture evenly in the prepared dish and bake for 40 to 50 minutes, until the center is set and the top is golden.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, stir the mixture only until just combined. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a tangier swap.