Unfortunately, my son saw me putting the bacon in this dish and said, “I am NOT eating that.” I didn’t react and kept on cooking. At dinnertime, I talked him into taking a bite and he loved it. So there’s your evidence right there that’the bacon doesn’t salt it up too much. Just make sure you chop the pieces teeny tiny. If you prefer, you can keep the bacon out but why would you do that?
I think the bacon was spectacular and even made the dish eat more like a meal. I could see baking some biscuits and serving them alongside and I am pretty sure my family would be satisfied as long as they could have seconds. I’m definitely trying the red pepper idea next. Guess what? I love creamed corn now!
Ingredients
2 can(s) Green Giant creamed corn
3 can(s) whole kernel corn, drained
2 Eggland’s Best eggs
1 sleeve saltine crackers, crushed
1 Tbsp Domino sugar
Morton salt & McCormick pepper to taste
2 – 3 TbspLand O Lakes butter, cut into slices
Optional: Handful Hormel real bacon bits or bacon crumbled
Instructions:
Preheat oven to 375 degrees F.
In a 3 quart casserole; add the corn, saltines, sugar, salt & pepper.
Mix eggs and add to casserole. Stir all well.
Lay butter pats evenly over casserole and sprinkle with bacon.
Bake 1 hour 15 – 30 minutes. If the corn starts drying too much on top, add some foil and finish baking.
When serving, I mix the bacon into the corn.
Enjoy!
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Quick Tip: Let the casserole sit for a bit after it comes out of the oven so it firms up perfectly.
