I confess that many times, I will just use a box of Jiffy Corn Muffin Mix as a short cut for a quick and delicious corn casserole (recipe courtesy of Paula Deen). Tonight, I decided to go a slightly different route. I used corn put up from Michelle’s Grandpa’s farm along with bacon, onion and bell peppers to make one helluva good side dish.
Skillet Corn Casserole
4-6 slices bacon
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
1/4 cup chopped green bell pepper
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
3 1/2 to 4 cups fresh or frozen whole kernel corn (or 2 cans 12 to 16 ounces each, drained)
1 1/2 cups grated cheddar cheese
In a large skillet, fry bacon until crisp. Remove bacon from skillet, crumble and set aside. Reserve 2 tablespoon of drippings, drain off the rest.
Sauté onion in drippings until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add bell pepper, flour and seasonings. Stirring regularly, sauté until the flour taste has cooked off, about 3 to 5 minutes. Remove from heat and stir in sour cream until smooth. Add corn, half of the bacon and about half of the cheese. Mix well.
Sprinkle top with remaining cheese and then the bacon. Bake, uncovered, at 350° for 20 minutes or until heated through.