Corn Casserole Recipe Notes

Ingredients

• Whole Corn:
  • Two 15 oz cans.
• Sweet Corn Cream Style:
  • Two cans.
• Butter:
  • One stick, melted.
• Sour Cream:
  • One cup (eyeballed).
• Bacon:
  • Cooked bacon, half of it used initially, reserve the rest.
  • Used Cinnamon Toast Crunch Cinnidust flavored bacon.
• Honey:
  • Raw unfiltered, about 1/4 cup.
• Cinnamon:
  • To taste, approximately two teaspoons.
• Brown Sugar:
  • Optional, about 1/4 cup or less.
• Cornbread Mix:
  • As much as fits, start with a portion and add more once mixed with wet ingredients.

Baking Instructions

1. Preheat oven to 375°F.
2. Mix all ingredients in a bowl:
   • Start with wet ingredients (butter, sour cream, honey).
   • Add dry ingredients (cornbread mix) incrementally, mixing thoroughly.
3. Bake for 45 minutes.
4. Let cool for about an hour to solidify before serving.

Bacon Maple Drizzle

• Powdered Sugar:
  • About 1/2 cup.
• Reserved Bacon:
  • Crumbled.
• Maple Syrup:
  • Start with one tablespoon.
• Milk:
  • About two tablespoons.

Drizzle Instructions

1. Combine powdered sugar, crumbled bacon, maple syrup, and milk in a measuring cup.
2. Mix until well incorporated.
3. Drizzle over cooled corn casserole.

Serving Suggestions

• Perfect for Easter, Thanksgiving, or family gatherings.
• Combines sweet and savory flavors with a touch of nostalgia, reminiscent of the Wild West and early Thanksgivings.

Final Notes

• The casserole is a blend of cream corn in cornbread with bacon and sweetness that makes it a delightful treat.
• Highly recommended to try for its unique flavor combination.