Bacon and Cheddar Loaded Corn Casserole

Servings: 8 people
Calories: ~420 per serving
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

• 1 (15 oz) can whole kernel corn, drained

• 1 (15 oz) can cream-style corn

• 1 cup sour cream

• ½ cup (1 stick) melted butter

• 1 (8.5 oz) box Jiffy corn muffin mix

• 1½ cups shredded cheddar cheese, divided

• 6 slices bacon, cooked crisp and crumbled

• 2 green onions, chopped (optional for garnish)

• Salt and black pepper, to taste

Instructions:

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Mix Ingredients:
   In a large mixing bowl, combine whole kernel corn, cream-style corn, sour cream, melted butter, and Jiffy mix. Stir until well blended.

3. Add Cheese and Bacon:
   Stir in 1 cup of cheddar cheese and half of the crumbled bacon. Season with salt and pepper.

4. Bake:
   Pour mixture into the prepared baking dish and bake uncovered for 35–40 minutes, or until the top is golden and set in the center.

5. Top and Melt:
   Sprinkle the remaining ½ cup cheddar cheese and the rest of the bacon on top. Bake for an additional 5 minutes until cheese is melted.

6. Garnish and Serve:
   Remove from oven, garnish with chopped green onions if desired, and serve warm.