Recipes and Cooking Corn Casserole Take this crowd-pleasing appetizer to your next potluck and watch it disappear. Try adding-in green chile peppers or sausage for a tasty variation to this classic dish. By Kimberly Schlapman Kimberly Schlapman Website Kimberly Schlapman is a renowned musician, actress, and chef. She often combines her careers, seeking inspiration on the road to develop delicious and comforting meals back in her Nashville kitchen.As an author, Kimberly has written a cookbook, "Oh, Gussie!" and "A Dolly for Christmas," and her recipes have been featured in national publications, including Better Homes & Gardens.Kimberly has gained popularity thanks to her Grammy-winning country music band, Little Big Town, which has sold over 1.5 million records.Her passion for food led her to host Kimberly's Simply Southern, a cooking show on the Scripps Network's Great American Country Television, where she explores the best dishes across America. Learn about BHG's Editorial Process Published on December 31, 2019 Print Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 25 mins Bake Time: 50 mins Total Time: 75 mins Servings: 12 Yield: 10 cups Jump to Nutrition Facts Ingredients 8 slices bacon, chopped 1 ½ cup chopped onions 4 cloves garlic, minced ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper 2 ½ cup half-and-half or whole milk 2 16 ounce pkg. frozen whole kernel corn 1 14.75 ounce can cream-style corn 2 tablespoon chopped fresh thyme leaves or 2 tsp. dried thyme, crushed ⅓ cup chopped fresh Italian parsley (optional) 1 sleeve saltine crackers (about 40 crackers) 3 eggs, lightly beaten ¼ cup butter, melted Paprika (optional) Directions Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir bacon over medium until crisp; drain bacon on paper towels, reserving drippings. Set aside 1/4 cup bacon for topping. Add onions and garlic to pot; cook and stir 2 to 3 minutes or until softened. Stir in flour, salt, and pepper. Whisk in half-and-half. Cook and stir over medium until thickened and bubbly. Stir in frozen corn, cream-style corn, thyme, the remaining bacon, and, if desired, parsley. Finely crush half of the crackers. Stir into corn mixture along with eggs. Spoon into a 3-qt. rectangular baking dish; cover with foil. Bake 15 minutes. Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat. Uncover and top corn mixture with buttered crackers. If desired, sprinkle with paprika. Bake, uncovered, 35 to 40 minutes more or until heated through. Sprinkle with the reserved 1/4 cup bacon the last 5 minutes of baking. If desired, sprinkle with additional chopped parsley. Add-Ins If desired, add any of the following ingredients with the corn: 1/2 cup drained, chopped roasted red peppers; one 4-oz can green chile peppers, drained; 4 oz. bulk sausage, cooked and crumbled; or swap 1 cup of the corn for 1 cup frozen shelled edamame or lima beans. Cheesy Variation Stir in 1 cup shredded cheddar cheese with the corn. Top with 1/2 cup shredded cheddar cheese with the bacon the last 5 minutes of baking. Print Nutrition Facts (per serving) 372 Calories 22g Fat 36g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 372 % Daily Value * Total Fat 22g 28% Saturated Fat 10g 50% Cholesterol 91mg 30% Sodium 532mg 23% Total Carbohydrate 36g 13% Total Sugars 6g Protein 11g Vitamin C 8.6mg 43% Calcium 78mg 6% Iron 1.6mg 9% Potassium 397mg 8% Folate, total 67.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.