Baked Cream Cheese Corn with Crumbled Bacon is full of creamy, cheesy, bacony goodness! It will be the star of your holiday spread!
It's that time of year again when we all start reflecting on the things we're thankful for and begin preparing for the mother of all feasts. Ah yes, my friends...I'm talking about Thanksgiving. My very favorite holiday. My husband and I starting hosting Thanksgiving at our house a few years back, which makes me love it even more. We invite my husband's family and mine, and I get to prepare the biggest, most glorious meal of the year for our loved ones. (I know I might sound a little melodramatic, but I really love Thanksgiving.)
When I was a little girl, I remember waking up on Thanksgiving day to the delicious smell of onions and celery sauteing in butter, which would later make it's way into the classic bread stuffing. Now, when I get up bright and early and head to the kitchen, I wonder if I'm creating the same memories for my children with the simple smells of the holiday's wafting through the house. I like to think that I am.
Now that I hold the reigns when it comes to preparing Thanksgiving dinner, I like to make the classics; a golden oven-roasted turkey with herbed bread stuffing, sweet and tart fresh cranberry sauce, perfectly fluffy Traditional Mashed Potatoes, and fresh green bean casserole. Through trial and error, I've discovered that I like to make some dishes the traditional way, the way my mother made them and her mother before her.
I also like to add a few dishes to make the meal unique. I like to make a special appetizer, like a gorgeous puff pastry stuffed with brie and cranberries. And sometimes I'll make an extra special dessert that adds a little flair, like my Salted Caramel Apple Pie with Brandied Whipped Cream.
For this recipe, I'm partnering again with Libby's (I previously made this delish Overnight Refrigerator Pear Oatmeal using Libby's Pears), and this time I'm using Libby's Organic Whole Kernel Corn. I decided to make this Baked Cream Cheese Corn with Crumbled Bacon as a side dish that I'll be adding to my holiday menu this year.
Just look at all of that creamy, cheesy, bacony goodness. This corn is nothing but indulgent and perfect for Thanksgiving dinner. After all, calories don't count on holiday's right? Who's with me here? I indulge in every delicious, decadent morsel of food I can fit on my plate. Let me know if you decide to add this to your Thanksgiving menu!
- 4 cans Libby's whole kernel corn, drained
- 12 slices bacon, split
- 1/4 cup butter
- 1/2 cup onion, diced
- 2 - 8 ounce packages cream cheese
- 1/2 cup + 2 tbsp parmesan cheese, grated
- 1/2 tsp black pepper
- 1 tbsp olive oil or melted butter
- Preheat your oven to 375°. In a large high-sided skillet over medium-high heat, cook the bacon until crisp. Remove bacon to a paper towel lined plate and discard the bacon drippings (you can leave a tablespoon or two in the pan for a little extra bacon flavor, if you'd like).
- Reduce the heat to medium and add 1/4 cup of butter to the pan. Saute the onion in the butter until the onion is translucent, about 3 minutes.
- Add the cream cheese to the pan a little at a time, stirring continuously until the cream cheese is smooth and softened. Add the grated parmesan cheese and black pepper. Then, crumble 8 slices of the bacon and add it to the cream cheese mixture (the other 4 slices will be for garnish after baking). Finally, add the corn and mix well.
- Pour the corn mixture into a buttered 2 quart casserole dish, top with the remaining 2 tbsp parmesan and drizzle with the melted butter or olive oil.
- Bake in preheated oven for 35 minutes. Remove from the oven and garnish with the reserved crumbled bacon. Let sit for 5 minutes before serving.
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- Source: Inspired by my sister Laura's Cream Cheese Corn recipe, which is a non-baked spicy version. Thanks for the inspiration, La!
- For more Thanksgiving inspiration, you can search for seasonal recipes - from party-worthy appetizers to comforting side dishes to festive desserts - in Libby’s Digital Recipe Box, available on Libby’s website or on its Facebook page.
Libby’s will also host a Cansgiving Twitter party to talk about family, food and feeling thankful during the holiday season at 2 p.m. EST on Wednesday, Nov. 6, 2013. Amy Lupold-Bair of Resourceful Mommy will curate the party, and select participants will win Thanksgiving-themed prizes. Twitter users can follow the conversation using the hashtag, #Cansgiving.
- This recipe serves 8 people and is appx. $1.50 per serving.
- I received compensation in exchange for services rendered on behalf of Libby’s Fruits and Vegetables. All thoughts and opinions are my own.