Potato-Corn Bake
A hearty potato-corn bake with crispy bacon, green peppers, and Parmesan cheese, perfect for family dinners or casual gatherings with rich flavors and comforting textures.
Ingredients
- 1/2 lb. bacon ⓘ
- 1/2 cup finely chopped green pepper ⓘ
- 1/3 cup finely chopped onion ⓘ
- 15 oz. can cream-style corn ⓘ
- 2 cups milk ⓘ
- 3 Tbsp. margarine ⓘ
- 3/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 2 cups mashed potatoes ⓘ
- 1/2 cup sour cream ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 2 Tbsp. finely chopped green onion tops ⓘ
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the bacon until crisp, then drain and reserve 1 tablespoon of drippings.
- Add green pepper and onion to the bacon drippings and cook over medium heat until tender.
- Stir in the cream-style corn, milk, margarine, salt, and pepper. Cook until hot and bubbly, then remove from heat.
- Stir in the mashed potatoes and sour cream until well blended.
- Spoon the mixture into a greased 11 x 7-inch baking pan.
- Top with cooked bacon, grated Parmesan cheese, and chopped green onion tops if desired.
- Bake for 20 to 25 minutes or until heated through and bubbly.
Tips & Substitutions
For a twist, consider adding some shredded cheese to the mixture for extra creaminess. If you don't have cream-style corn, whole kernel corn can be blended for a similar texture. You can also substitute the bacon with turkey bacon or omit it for a vegetarian version. Adjust the seasoning to taste, especially if you prefer a bit more spice.
Serving Suggestions
This Potato-Corn Bake pairs beautifully with a crisp side salad or some steamed vegetables like broccoli or green beans. Consider serving it alongside grilled meats or as a hearty side to sandwiches for a complete meal. For a more filling dish, it can be accompanied by a slice of crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quicker option, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Corn Bake contains roughly 991 calories, with 13g protein, 56g carbohydrates, and 81g fat. It is an excellent source of vitamin C (81% of the Daily Value), protein (27% of the Daily Value), and potassium (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2075mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of cream-style corn?
Yes, you can use fresh corn; just blend it until smooth to mimic the cream-style consistency. You may need to add a bit of milk or cream to achieve a similar texture and richness.
How can I make this dish gluten-free?
To make this Potato-Corn Bake gluten-free, ensure that the bacon and any other processed ingredients are certified gluten-free. The other components are naturally gluten-free, so just check the labels on the milk and margarine as well.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, just pour it into a greased pan and bake as directed. This makes it a convenient option for meal prep or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).