The Potluck Legend: The Loaded Corn Casserole That Caused a Parking Lot Scene

Recipe: Parking Lot-Famous Loaded Corn Casserole

Ingredients

• 1 can (15 oz) Whole Kernel Corn: Drained.
• 1 can (14.75 oz) Cream-Style Corn: Do not drain.
• 1 box (8.5 oz) Corn Muffin Mix: The classic blue box works perfectly.
• 1 cup Sour Cream: For moisture and tang.
• 1/2 cup Butter: Melted.
• 1 cup Sharp Cheddar Cheese: Shredded.
• 1/4 cup Bacon Bits: Crispy and chopped.
• Optional: Sliced jalapeños or green onions for a pop of color.

Instructions

1. The Base Mix: In a large bowl, stir together the whole corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Don’t overmix; just stir until everything is incorporated.
2. The First Bake: Pour the mixture into a greased 9×13-inch baking dish. Bake at 175°C (350°F) for 45 minutes.
3. The “Loaded” Topping: Remove the casserole from the oven. Sprinkle the shredded cheddar and bacon bits evenly over the top.
4. The Final Melt: Return to the oven for another 5–10 minutes until the cheese is bubbly and the center of the casserole is set (it should have a slight jiggle but not be liquid).
5. The Rest: Let it sit for 10 minutes before serving. This allows the internal “custard” to firm up so it scoops perfectly.

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