Corn Bread Casserole with Bacon, Cheddar and Red Pepper
A spin on a classic from the South, this dense and luxurious corn bread casserole features fresh sweet corn, crisp bacon, and flecks of red peppers and onion. Combined with sweet cornbread, all is baked together in rich cheesy cheddar custard.
Equipment
- 10-½" cast iron skillet
- bowl
Ingredients
- 6 slices bacon diced
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red pepper seeded and diced
- 2 cups sweet corn 16 oz. bag frozen or about 3 ears fresh
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce
- 8 ounces shredded sharp cheddar cheese divided
- 3 cups dried crumbled cornbread or substitute unseasoned cornbread stuffing
Instructions
- Preheat oven to 350°F.
- In a 10-½” cast iron skillet over medium heat, sauté bacon until browned. Remove to a paper towel to drain.
- Leave 1 tablespoon of bacon fat in skillet and add olive oil. Sauté onions until softened and translucent, about five minutes. Add red bell pepper and continue to sauté until onions are caramelized and pepper is soft, about five minutes.
- In a medium size bowl, whisk together heavy cream, eggs, baking powder, salt, hot pepper sauce. Fold one cup of cheddar.
- Add bacon and corn to the onion/pepper mixture in skillet and stir to combine.
- Pour custard into the skillet and stir to combine. Press cornbread into the mixture allowing it to absorb. Allow to rest for 15 minutes. Bake in the skillet in the middle of the oven until puffed, golden brown, and cooked through, approximately 45 minutes. During the last ten minutes of baking top with remaining cheddar cheese. Let stand for 5 minutes before serving.
- Can be prepared the day before, covered and refrigerated; let stand at room temperature for 30 minutes prior to baking.