Gluten-Free Bacon and Corn Casserole
A hearty Southern-style casserole combining sweet and creamy corn with savory bacon and melted cheddar cheese. The cornbread mix creates a tender, slightly sweet base that contrasts beautifully with the salty bacon. Perfect for potlucks, family dinners, or holiday gatherings when you need a comforting side dish that feeds a crowd. This version stands out for its simple assembly and satisfying combination of textures from creamy corn to crispy bacon bits.
Ingredients
Instructions
- 1
Preheat oven and prepare baking dish with nonstick cooking spray
- 2
Mix sweet corn, cream-style corn, sour cream, and melted butter in medium bowl
- 3
Add cornbread mix and stir until combined
- 4
Spread mixture evenly in prepared baking dish
- 5
Bake until golden brown
- 6
Remove from oven and top with bacon and cheese
- 7
Return to oven until cheese melts
- 8
Remove and serve
Tips
Cook bacon until extra crispy before crumbling to prevent soggy pieces in the finished casserole.
Let casserole rest 5 minutes after baking to firm up before serving for cleaner slices.
Use a mix of sharp and mild cheddar cheese for more complex flavor depth.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble casserole up to 1 day ahead, add bacon and cheese before final baking
Serve warm as side dish with grilled meats or roasted chicken
Common Mistakes
Don't overbake the base or it will become dry and crumbly
Add bacon and cheese only at the end to prevent burning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh corn instead of canned?
Yes, use about 3 cups fresh corn kernels but you may need to cook slightly longer since fresh corn has less moisture than canned.
What if I don't have cornbread mix?
Substitute with 1/2 cup cornmeal plus 1/2 cup flour and 1 tablespoon sugar, though texture will be slightly different.
How long will leftovers keep?
Refrigerate covered for up to 3 days or freeze for up to 2 months, though texture may be slightly less creamy after freezing.