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Today is September 27, 2022

Fresh Corn Casserole


Side Dishes



5 slices bacon, divided
1/2 cup chopped Vidalia onion
1/4 cup chopped green bell pepper
2 Tbsp. butter
2 Tbsp. all-purpose flour
3 cups corn, scraped off cob (about 3 large ears)
1/2 cup sour cream
1 cup seeded, chopped tomato
1 Tbsp. chopped fresh basil, plus extra for garnish
1 Tbsp. chopped fresh parsley, plus extra for garnish
1 tsp. chopped fresh thyme
Pinch of sugar
Kosher salt and black pepper to taste
1 to 2 tomatoes, sliced


Preheat oven to 350 F. Butter a 9-by-9-inch baking pan; set aside. Cook 2 slices bacon in skillet until crisp; remove to a paper towel and set aside. Chop remaining 3 slices bacon; cook in skillet. Add onion and bell pepper; cook until softened. Add butter and flour; cook and stir 3 minutes. Stir in corn, sour cream, chopped tomato, basil, parsley, thyme, sugar, salt and pepper. Transfer to baking pan. Bake, uncovered, 15 minutes. Remove; top with tomato slices. Bake 15 minutes longer, until bubbly. Crumble reserved bacon and sprinkle on casserole with extra basil and parsley. Makes 4 to 6 servings.
  Note: May substitute 2 (15-oz.) cans whole-kernel corn, drained, or 3 cups frozen corn, thawed.


From “Deep South Dish Homestyle Southern Recipes,” by food blogger Mary Foreman

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