Indiana Corn Casserole

Yes, this recipe has a pound of bacon, a stick of butter and 2 whole cups of sour cream. So put on your big girl panties and deal with it! Sometimes ya gotta live it up!


1 lb. bacon
1/2 c. butter
1/2 medium onion, chopped
1/2 c. chopped celery*
1 red pepper, chopped
1 green pepper, chopped
5 T. flour
2 c. sour cream
2 lbs. fresh corn (or frozen corn, thawed)
salt and pepper
1 T. chopped parsley


1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it

2. Melt the butter in a large pot over medium heat. Saute the onion, celery, and peppers until
soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of
the bacon bits and season with salt and pepper.

3. Pour the mixture into a 9×13 inch baking dish and sprinkle on the remaining bacon bits and
the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower fat version
of this casserole, use half the bacon, butter, and flour). Serves 6-8.

*For testing purposes only, I did not use celery because I didn’t want to.

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