Iowa Corn Casserole

Kathleen Riemer



★★★★★ 1 vote


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


1Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray. In a large skillet, cook bacon until crisp; remove and set aside. Reserve 1 tablespoon bacon drippings and set aside. 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. 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.

About Iowa Corn Casserole

Course/Dish: Vegetables