Go Back
–+ servings
a scoop of corn casserole on a white plate with a spoon on the plate next to a casserole dish filled with the remaining corn casserole.
Print Recipe
4.80 from 10 votes

Small Batch Corn Casserole

This mini corn casserole is packed with sweet corn, onions, garlic, bacon, and cheese. It’s a flavorful twist on the classic dish, made completely from scratch without Jiffy mix!
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 (use frozen and thawed corn or canned corn that has been rinsed and drained)
  • 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 the bacon until crisp. Remove from the pan and transfer to a paper-towel-lined plate. Crumble the bacon when it is cool enough to handle.
  • Add the onions to the bacon drippings in the pan and cook, stirring occasionally until the onions are translucent, about 2 minutes.
  • Add the garlic and cook, stirring frequently for 30 seconds. Remove the pan from the heat and set it aside.
  • In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  • In a separate medium-sized bowl, whisk the egg yolk, sour cream, milk, and melted butter together.
  • Stir in the corn, the crumbled bacon, and the onion and garlic mixture.
  • Add in the dry ingredients and stir until combined.
  • Pour the batter into the greased baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills. Bake for 30 minutes.
  • Remove the baked corn casserole from the oven and top with the shredded cheese.
  • Bake for an additional 5 minutes more. Top with chopped green onions and enjoy warm.

Video

Notes

  • Add Some Heat: Mix in chopped jalapeños or green chiles for a spicy twist.
  • Cornbread Mix Shortcut: Short on time? Substitute the individual dry ingredients with 10 1/2 tablespoons of pre-packaged cornbread mix for convenience.
  • Vegetarian Option: Simply leave out the bacon for a meat-free version.
  • Corn Options: This recipe works with fresh, frozen, or canned corn, giving you plenty of flexibility. If using frozen corn, be sure to thaw it and drain any excess water. For canned corn, rinse and drain well to remove any extra liquid. If you’re using fresh corn, blanch the kernels by boiling the corn for 4 minutes, cooling it in ice water for 3 minutes, and then slicing the kernels off the cob.
  •  
  •  
 
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

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code