Scalloped Corn with Bacon

Scalloped Corn with Bacon is a quick and easy take on corn casserole. It uses just six ingredients and it has pieces of crumbled bacon throughout—what’s not to love?

Scalloped potatoes have been on my family’s Easter menu for years. But scalloped corn? It was a new one to me.

I found the recipe in my Grandma’s collection, clipped from a newspaper long ago. It used #2 cans of creamed corn, a generic call-out for “cracker crumbs”, and no bacon.

I decided that it definitely needed bacon (and I’ll be adding bacon to my corn casserole from now on, too). I also updated the recipe for today’s can measurements and landed on butter crackers (I used RITZ®) for the crumbs.

The end result is reminiscent of corn casserole, but with a slight bread-like texture from the butter cracker crumbs. The bacon takes it over the top, and fresh chopped chives add some onion flavor and color to the top.

I started with cooking the bacon. Whenever I’m making more than a few slices of bacon, I’ll put it on a wire baking rack fitted over a sheet pan (here’s the one that I have). I line the sheet pan with foil for easy clean-up, then place the baking rack on top.

The bacon stays flat instead of curling like it does on the stovetop—not sure why this is, but the bacon stays almost completely flat every time I cook it in the oven!

The bacon drippings make their way down to the foil, which you can crumple up and throw away once it cools off instead of trying to clean a bacon grease-soaked pan.

The rest of the recipe is a one-bowl affair: just mix and pour it into a 13×9 inch baking dish.

I served with Scalloped Corn with Bacon as part of an Easter dinner, co-hosted by my friend Kelley of Haviland Events. She created the gorgeous tablescape (see the details in this post!).

Here’s what else we served:
Herb Crusted Rack of Lamb
Brown Sugar Glazed Carrots
Banoffee Pie (recipe coming soon)
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