Corn Casserole Recipe with Bacon and Onion

Your guests will love our Corn Casserole Recipe

Corn and bacon are two food groups in some parts of our country! Our guests love this vegetable. We bet yours will too!

Very easy to make ahead of the time. Inexpensive and delicious – it’s just a little bit too simple to taste this good.

This can be made a day or two ahead of time and reheated, which makes things easy easy when you’ve got a crowd on the way.


This recipe will feed 50 people, if you are you are serving entrees and/or appetizers. Remember that your guests are going to eat a little over a pound of food per person for dinner. Read about Party Food Quantities and how to plan for the right amounts.

Shopping List for 50 People:

___10 pounds of frozen corn

___2 pounds of bacon

___1 large Vidalia onion

___1 pound of butter

___2 disposable aluminum pans 12¾” x 10” x 2½”

Procedure for Corn Casserole:

On the Day of the Party:

Remove the corn from the freezer and allow to thaw.

Peel and cut the onions into ½ “ size pieces. Set aside.

Lay out the slices of bacon into your frying pan. Cook until crispy. You’ll probably need to do several batches. Save the bacon fat.

NOTE: You’ll be frying the onion in the same pan with the same bacon fat, so keep the pan on the stove with the hot fat.

As each batch of bacon is cooked, remove it from the fat and allow to cool.

When the bacon is all cooked and cooling, fry the onions in the hot bacon fat until they are golden brown.

When cooked, set the onions aside.

In a large pot big enough to hold all the corn, boil water enough to cover the corn. Add the corn to the boiling water. If the corn is still frozen, that’s OK.

TIP: The frozen corn is already cooked. It just needs to be heated through.

Just when the water returns to a boil, carefully drain almost all of the water from the pot. Leave about 1/4 inch of water in the pan, along with the corn. Return to the stove and place on VERY low heat and keep covered.

Add all the butter and all the cooked onions to the corn, but not the bacon. Why? If you add the bacon too soon, it will lose it crispy crunch. You’ll mix in the bacon just before serving.

Cut most of the cooked bacon into small pieces and set aside. Save a couple of pieces for a garnish.

NOTE: All of this can be done up to two days before the party. If so, refrigerate the cooked corn and onion mix now, reheating it on the stove closer to party time.

Equally divide the corn into the two aluminum pans and cover tightly with film. Keep warm in a chafing dish or in a 150^ oven.

Presentation for Corn Casserole: Your Eyes Eat First

Place warm corn casserole into a chafing dish. All about chafing dishes and food warmers. Stir in the cooked bacon pieces to each pan as you serve it.


This casserole looks great as it is, especially when you add a piece of bacon on top. And you can chop up some tomatoes for the top, and/or some parmesan cheese too. It’s your party!, be creative!!


Corn freezes very well. Transfer the leftovers to a zip-lock bag, squeeze out the air and freeze for future use.

How about some more Veggies?

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Questions about this casserole? Need an idea for your party? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask a Caterer is free:

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