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Indiana Corn Casserole

A rich, corny dish
Total Time 1 hr
Course Main Course, Side Dish
Cuisine American
Calories 610.1 kcal


  • 9x13" glass baking dish


  • 1 lb bacon
  • 1/2 cup butter
  • 1/2 medium onion diced
  • 1/2 cup celery diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 5 tbsp AP flour
  • 2 cups sour cream
  • 2 lbs fresh corn or frozen then thawed
  • 1 tbsp fresh parsley chopped
  • salt and pepper


  • Preheat oven to 350
  • Either: Dice bacon, then cook, or cook bacon, then chop into bite-size pieces. Set aside to drain. (optional: you can use the bacon grease instead of the butter to saute the vegetables in the next step)
  • Melt butter in large saucepan over medium heat. Saute onion, celery, and peppers until soft. Stir in flour, then sour cream until thoroughly mixed. Finally, add corn and the bulk of the bacon and season with salt and pepper.
  • Pour into 9" x 13" glass baking dish and sprinkle on remaining bacon and parsley.
  • Bake for 30 to 45 minutes, until lightly browned.
Keyword casserole, corn, midwest