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Iowa Corn Casserole

(7 Votes)
1 Hr

Take your taste buds on a journey to the freshness of an Iowa cornfield with our hearty Iowa Corn Casserole. This creamy, rich go-along is as welcome any weeknight, as it is for company.

What You'll Need:
  • 1/2 pound bacon, diced
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1 (15-ounce) can whole kernel corn
  • 1 (15-ounce) can cream-style corn
  • 1 tablespoon sugar
  • 2 eggs, beaten
  • 2 tablespoons cornstarch
  • 1/3 cup plus 2 tablespoons plain bread crumbs
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
  2. In a large skillet, cook bacon until crisp; remove and set aside. Reserve 1 tablespoon bacon drippings and set aside.
  3. Over medium heat, saute pepper and onion in skillet until tender, about 5 minutes. Place in a large bowl, then combine with whole kernel and cream-style corns, sugar, eggs, cornstarch, bacon, and 2 tablespoons bread crumbs. Pour into prepared casserole dish.
  4. In a small bowl, combine remaining bread crumbs and reserved bacon drippings; mix well. Sprinkle over casserole and bake 45 to 50 minutes, or until golden and set.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I am from Iowa born and raised have always liked scalloped corn but NOOOO bacon in it please....

My grandmother, born and raised inIowa, made this all the time. She passed the recipe to me and we never drained the corn. With the creamed corn, eggs and cornstarch the end result was not runny but not firm either.

We don't use Bacon,but did add sour cream, Family liked it.

I also drain the whole kernel corn, but not the cream style corn.

this sounds really good but I wonder do you drain the can corn?

Good. Question....I never would have noticed until I started the certainly have a keen eye!

I drain the corn..firmer texture.

Yes, drain the corn.


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