Fried Corn Casserole - Leftover Rollover

Normally there isn't any leftovers of my Corn Casserole or Corn Bacon Casserole, but on the occasions I make 2 pans instead of 1, some gets leftover. When that happens, I take the opportunity to roll it over and make something new. Now the casserole has the taste of a corn tamale, except the texture is softer. When we make corn tamales we pan fry them to give them a touch of crispiness and enhance the sweetness in the corn. I thought why not take the same approach with the leftover casserole.

I had to make sure that the casserole was hard. So I cut up the remaining casserole into short rectangles (or any shape you like) and placed then in the fridge. The next morning they're nice and sturdy not soft. I then created a breading station, flour, egg & panko crumbs. Breaded it up and pan fried it up. They came out crispy, gooey and Oh so good!!! I served it with a dollop of sour cream and a drizzle of honey.

It was amazing!! Fried corn, what's not to like! 

Buen Provecho!!

Dip in egg

Cover in bread crumbs.

Let it set.

Crispy, gooey and delicious

Fried Corn Casserole

Leftover Corn Casserole - 4-5 small rectangles (or any shape you like)
1 cup of flour
1 egg
1 cup panko bread crumbs
Oil for frying
sour cream- garnish
honey for drizzling

Road Map:

1. Refrigerate leftover casserole over night.  Cut into rectangles or squares.

2. Get breading station ready. Place flour, beaten egg and panko in separate bowls.

3. Add oil to a medium pan over medium heat. Place corn rectangle in flour, then egg and then panko. Ensure that it's completely covered. Place on a rack until all rectangles are ready.

4. Pan fry corn rectangles until all sided are brown. 2-3 minutes.

5. Serve immediately with sour cream & a drizzle of honey.

6. Enjoy!

Corn Bacon Casserole

One of my favorite potluck dishes that's always a big hit is my Corn Casserole. It has been requested on several family gathering. It is a very very simple casserole. It is a 5 ingredient dish; can of corn, creamed corn, sour cream, butter and Jiffy corn mix. You drop it in a bowl and mix, pour into a 9x13 dish, bake at 350F for 45 minutes & you're done! It's a no-brainer! The outcome is this creamy delicate corn delight.

The casserole is delicious as is, but I was thinking what if I add bacon to the mix. Bacon can only enhance this deliciousness. So that's what I did and boy does it work! The salty bacon plays well with the sweet corn. It's a balanced bite of salt & sweet.

I've made both versions, one with bacon and without. Both are a hit! You can't go wrong!!

Buen Provecho!

The Yummy Suspects!

Delicious crisp bacon, divided into 2 piles.

Into a medium bowl pour can of drained corn,

can of creamed corn,

8oz of sour cream, 

 2 oz of melted butter (1/2 a stick)

and then Jiffy corn mix.

Stir until it looks like....

...this.

Add 1/2 of the bacon and

stir to combine.

Pour into a 9x13 casserole, smooth out with spoon and gently shake and tap casserole to settle and even out mixture.

Crumble and sprinkle the other half of bacon. Bake for 40-45 minutes. Put toothpick in and if it comes out clean it's ready.

Put oven to broil and brown casserole for 1-2 minutes. Watch carefully don't let it burn! Take it out when golden brown.

Let it set for 5 minutes. Serve warm or room temperature. Delicious creamy, sweet and salty! So good!!!

Corn Bacon Casserole - 5-7 servings

1- 15.25 oz can whole corn kernels, drain
1- 14.75 oz can creamed corn
8 oz sour cream
2 oz butter, melted (1/2 a stick)
1- 8.5ox box of favorite corn mix (Jiffy is my brand)
4-5 thick cut bacon, chopped (I use applewood bacon)

Note: If you cook in a smaller casserole your cooking time will be longer, 50-60 minutes. Test doneness with a toothpick. It comes out clean your casserole is ready. Then broil until golden brown for 1-2 minutes.


Road Map:

1. Preheat oven to 350F. Chop bacon and place in a dry skillet on medium heat. Crisp up bacon bits and drain on a paper towel. Divide bacon in half.

2. Place drained corn kernels, creamed corn, sour cream, butter and corn mix in a medium bowl and mix until well combined. Add half of the bacon and mix until combined.

3. Pour mixture into a 9x13 pan. Smooth out with the back of a wooden spoon. Gently shake and tap the casserole dish to help the mixture settle and even out. Crumble and sprinkle the half of bacon over casserole.

4. Place casserole into the oven, cook for 40-45 minutes, until toothpick comes out clean. Turn oven to Broil and cook until brown, 1-2 minutes. Watch carefully, will brown rapidly you don't want it to burn.

5. Once golden brown, place casserole on a trivet to rest for 5 minutes. Serve warm or room temperature.

6. Enjoy!