Recipe: Holiday Corn Casserole

3 Dec

This is one of my family’s favorite side dishes, yet we only serve it once or twice a year at a holiday gathering such as Christmas or Thanksgiving.  My husband always prepares the casserole, so in our house it’s known as Robin’s Corn Casserole.  I’m not sure where the recipe originated – we’ve been making it for years.  It’s pretty easy to assemble and doesn’t take long to heat through, making it perfect to bring along for a potluck luncheon (or meeting!).  This recipe serves 6 to 8 and can be easily scaled for bigger crowds.


  • 6 slices of bacon, cooked and crumbled
  • 2 tablespoons bacon drippings (can substitute with cooking oil)
  • 2 medium onions sliced
  • 2 16-ounce cans whole kernel corn, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream


  • Fry bacon until crispy. Remove from pan, cool and crumble into small pieces.
  • Sauté onions in bacon drippings.
  • In a large bowl, mix corn with salt and pepper.
  • Stir in sautéed onions and sour cream.
  • Spoon mixture into 1½ quart casserole.
  • Top with bacon.
  • Bake at 350 degrees 15 minutes or until mixture is bubbling.



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