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–+ servings
a spoon scooping out a portion of homemade corn pudding
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4.80 from 10 votes

Small Batch Corn Casserole

This small batch corn casserole is soft, tender, and baked until golden. Made from scratch and perfectly portioned for one or two, it’s a comforting side dish that’s just right for a holiday table or an everyday dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: cheesy corn casserole, corn casserole, corn casserole for one, corn casserole for two, corn casserole with bacon, corn casserole without creamed corn, corn casserole without Jiffy mix, corn pudding, easy corn casserole, holiday side dish, mini corn casserole, side dish, Thanksgiving side dish
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 2 slices bacon
  • ¼ cup chopped onions
  • 1 clove garlic -minced
  • ¼ cup cornmeal
  • ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 large egg yolk
  • ¼ cup sour cream (4 tablespoons)
  • ¼ cup milk
  • 2 tablespoons butter -melted
  • 1 cup corn kernels
  • ½ cup shredded white cheddar cheese
  • 2 tablespoons chopped green onions
US - Metric

Instructions

  • Heat the oven to 350°F (177°C). Lightly butter a 5x5-inch baking dish and set the dish aside.
  • In a small skillet over medium heat, fry 2 strips of bacon until crisp. Transfer to a paper-towel-lined plate. Crumble when the bacon is cool enough to handle.
    Pro Tip: If the bacon doesn’t release enough grease, add 1/2 tablespoon olive oil to the pan.
  • Add onions to the bacon drippings and cook, stirring occasionally, until translucent, about 2 minutes.
  • Stir in garlic and cook for 30 seconds. Remove from heat.
  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • In another bowl, whisk the egg yolk, sour cream, milk, and melted butter.
  • Stir in corn, crumbled bacon, and the onion-garlic mixture.
  • Add dry ingredients and mix just until combined.
  • Pour batter into the greased baking dish, place on a rimmed baking sheet, and bake for 30 minutes.
  • Remove from oven, sprinkle with shredded cheese, and bake 5 minutes more.
  • Top with green onions, if desired, and serve warm.

Video

Notes

  • Add Heat: Stir in chopped jalapeños or green chiles for a spicy version.
  • Cornbread Mix Shortcut: Replace the dry ingredients with 10 1/2 tablespoons of boxed cornbread mix if you’re short on time.
  • Vegetarian: Omit the bacon for a meat-free casserole.
  • Corn Options: Use fresh, frozen, or canned corn.
  •  
Best Baking Dish To Use:
For this mini corn casserole recipe, we use a 5x5-inch baking dish that has a base area of 25 square inches.
Other alternative baking dishes:
4x6-inch dish
6x6-inch dish (this will yield a thinner casserole)
6-inch round dish
 
If doubling this recipe, bake either in a 6.5x6.5-inch, 6x8-inch square dish, 8x2-inch round pan or a 8x4-inch loaf pan.

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 54g | Protein: 17g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 615mg | Potassium: 362mg | Fiber: 4g | Sugar: 19g | Vitamin A: 759IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg

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