Small Batch Corn Casserole

Course Side Dish

Cuisine American

Keyword corn casserole, corn pudding, holiday side dish, side dish for two

Prep Time 10

Cook Time 35

Total Time 45

Servings 2 servings

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

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

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.