Sunday, November 24, 2013

Cheesy Corn Casserole with Callies Pimento Cheese and Bacon

Countdown to Turkey Day!

Yes's still countdown to Turkey Day!  Today I present to you another delicious side for your Thanksgiving pimento cheese corn casserole with you guessed it...BACON!

Before we get to the cooking first I must tell you about the Pimento Cheese Spread.

The wonderful people at Callie's Charleston Biscuits was ever so kind to send me a wonderful assortment of biscuits and pimento cheese for recipe development.

I will get to the biscuits in a few days, but today it's all about the Pimento cheese, which I was eating straight out the container with a spoon, no crackers in's that good!

I knew exactly what would go with my Pimento cheese and that's corn.

We have the creaminess of the pimento cheese spread with the sweetness of the corn, it's a match made in foodieliciousness heaven!

It's time to EAT people...but don't forget, not only are we in the midst of a New! Crock-Pot® Digital Slow Cooker with iStir™ Stirring System Giveaway (entry below) foodie friends are also sharing a Countdown to Turkey Day recipe below.

This recipe can be easily adapted for your Crock-Pot slow cooker by cooking the bacon, add all the ingredients and transfer to the Crock-Pot for about 2 hours on high, 3 on low.

Jim from the Be Mindful. Be Human Eat crew created this wonderful Roasted Brussels Sprouts with Crispy Pancetta...can I get a YUM!

Pimento Cheese Corn Casserole with Bacon

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4-6


5 cups corn, fresh or frozen
6 slices bacon, diced
1 cup Callie's Pimento Cheese Spread
1 cup milk
1 cup sharp cheese, grated
1 cup jack cheese, grated
2 cloves garlic, minced
3 tablespoons flour
2 tablespoons butter
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 stalks green onions, extra for garnish


Preheat oven to 375 degrees.

Grease a medium size oven proof casserole dish and set aside.

Add diced bacon to a skillet over medium heat, fry until crisp, remove bacon, drain, reserve 2 tablespoons of bacon grease in pan.

Add butter to bacon grease, add green onions and corn, season with spice blend and cook for about 5 minutes. Add garlic and cook 1 minute more.

Add flour and cook for 3 minutes, add milk and mix well.

Add 1 cup of grated cheese and pimento cheese, mix well. Allow mixture to cook for about 3 minutes.

Transfer mixture to casserole dish, top with remaining cheese, cover with foil and bake at 375 degrees for 30 minutes, remove foil, top with bacon and bake 10 more minutes.

Garnish with extra green onions if desired. Enjoy!


  1. I can't even stand how awesome this looks, Lisa! I just want to move in next door to you, m'kay?

  2. It looks like it could also double as a Pimento Cheese Corn Dip.

    1. can be eaten many ways...with crackers, a big spoon, or as a casserole...

  3. I cant eat corn. Any ideas for a substitute. Sure sound good.

    1. Yes...I make this with Brussels Sprouts, Asparagus, Zucchini, you can substitute with your favorite veggie and it would work. Even mushrooms would be good...


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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