Small Batch Corn Casserole
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A small, sweet corn casserole with bacon, onion, and white cheddar, baked in a 5-inch dish.
Ingredients
- 2 bacon slices
- ¼ cup chopped onion
- 1 minced garlic clove
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 2 Tbsp sugar
- ½ tsp baking powder
- ⅛ tsp salt
- 1 egg yolk
- ¼ cup sour cream (4 Tbsp) room temperature
- ¼ cup milk room temperature
- 2 Tbsp butter melted
- 1 cup corn kernels
- ½ cup shredded white cheddar
- 2 Tbsp chopped green onion
Equipment
- skillet
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and butter a 5-by-5-inch baking dish.
- Cook the bacon in a 10-inch skillet until crisp, then crumble it. Cook the onion in the bacon fat for 2 minutes and the garlic for 30 seconds.
- In a bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg yolk, sour cream, milk, and melted butter. Stir in the corn, bacon, onion, and garlic.
- Fold the cornmeal mixture into the corn mixture just until combined. Pour it into the baking dish and set it on a baking sheet.
- Bake for 30 minutes. Sprinkle the cheddar over the top and bake about 5 minutes more, until set and golden. Top with the green onion.
Nutrition
Serving: 273g | Calories: 596kcal | Carbohydrates: 59g | Protein: 18g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 0.7g | Cholesterol: 179mg | Sodium: 714mg | Potassium: 456mg | Fiber: 4.1g | Sugar: 19g | Vitamin A: 1269IU | Vitamin C: 6.3mg | Calcium: 364mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; slices counted as cooked bacon, ¼ cup cornmeal counted as yellow cornmeal, yolk counted as raw egg yolk (one large yolk 17 g), ¼ cup milk counted as whole milk, chopped green onion counted as green onions. Brands and portions vary, so use it only as an approximation.