Smoked Corn Casserole
on Mar 01, 2026
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Smoked Corn Casserole is the kind of side dish that quietly steals the show at any BBQ. It’s creamy, smoky, loaded with bacon, and topped with melty cheddar cheese and green onions. In fact, it is so good that it may even be upgraded from side dish status to main dish status!
What makes this version stand out is that it’s made from scratch, giving you full control over sweetness, texture, and seasoning. You can also take the easy route and use a box of Jiffy cornbread mix if you’re short on time. It is perfect on a pellet smoker, absorbing just enough smokiness to set it apart from any other corn casserole you have tried. The center stays rich and creamy while the edges develop a nice golden brown edge. It is sure to be a hit!
Table of Contents
- 🔥 You’ve Gotta Try This Smoked Corn Casserole
- 💡 Pro Tips for Perfect Smoked Corn Casserole
- 🤔 Make This Smoked Corn Casserole Your Own
- 🫙 Storing and Reheating Suggestions
- 🗒️ Ingredients
- ❓ FAQ – Corny Questions and Answers
- 🌽 More Corny Recipes
- CONNECT WITH A LICENSE TO GRILL!
- Smoked Corn Casserole with Bacon Recipe
🔥 You’ve Gotta Try This Smoked Corn Casserole
This isn’t just another corn side dish. It’s smoky, cheesy, bacon-packed comfort food that fits right in next to ribs, brisket, or grilled chicken.
- Perfect BBQ Side Dish: Creamy enough to balance smoked meats but structured enough to slice and serve cleanly.
- Loaded With Bacon: Crispy bites in every forkful that takes this dish from corny to delicious!
- Smoker-Friendly Texture: Doesn’t get dried out and stays creamy and rich!
- From-Scratch Option: Full control over flavor and sweetness.
- Easy Shortcut Available: Swap in boxed Jiffy mix if you need a faster preparation.
- Crowd Favorite: Corn is always a crowd pleaser, and this unique dish is sure to be a hit!
💡 Pro Tips for Perfect Smoked Corn Casserole
A few small tweaks make a big difference when cooking this on the smoker.
- Use Freshly Shredded Cheese: Pre-shredded cheese doesn’t melt well due to anti-caking agents.
- Don’t Overmix The Batter: Stir until just combined to avoid a dense texture.
- Choose Mild Wood: Pecan, apple, or a competition blend keeps the corn flavor front and center without overpowering the dish.
- Check Internal Temperature: If in doubt, use a thermometer to ensure the center reaches 185°F–190°F for the perfect doneness.
- Let It Rest: A 10–15 minute rest allows it to firm up before slicing.
🤔 Make This Smoked Corn Casserole Your Own
This recipe is easy to customize depending on your flavor mood.
- Jiffy Shortcut: Replace cornmeal, flour, sugar, and baking powder with 1 box Jiffy mix. Still add black pepper and smoked paprika for balance.
- Spice It Up: Add diced jalapeños or green chiles for heat.
- Cheese Swap: Mix in pepper jack or smoked gouda for a cheesy spin on flavor.
- Extra Bacon Flavor: Reserve 1 tablespoon of bacon fat and stir it into the batter.
- More Savory: Mix in a caramelized onion or a diced bell pepper.
🫙 Storing and Reheating Suggestions
This casserole stores well and reheats beautifully, making it great for leftovers or prepping ahead for a party.
Storing Leftovers
Allow the casserole to cool completely before storing. Cover tightly with foil or transfer to an airtight container and refrigerate for up to 4 days. For longer storage, wrap the casserole well in plastic wrap and foil or portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and creaminess.
Reheating in the Smoker
To refresh the casserole in the Traeger, reheat on the smoker at 325°F until warmed through. Cover loosely with foil to prevent the top from over-browning while the center heats evenly. This method keeps the texture closest to freshly made.
Reheating in the Oven
Warm the casserole in a 325°F oven, covered with foil, until heated through. Remove the foil during the last few minutes if you’d like a lightly crisp top. The oven provides even reheating and maintains the creamy interior.
Reheating in the Microwave
For quick individual portions, microwave in 30-second intervals until heated through. To prevent drying out, cover the portion with a damp paper towel or a microwave-safe lid. The microwave is convenient, but this method may soften the edges more than the oven or smoker.
🗒️ Ingredients
Substitute for Jiffy Cornbread Mix
If you want a quick and easy substitute, you can use a box of Jiffy Corn Muffin Mix. Simply replace the cornmeal, flour, sugar, and baking powder with the boxed mix, and you are set with an easy shortcut!
❓ FAQ – Corny Questions and Answers
Yes. Assemble the casserole up to 24 hours in advance and refrigerate.
Absolutely. Bake at 325°F for 45-55 minutes until set in the center.
The center should be set and just slightly firm. The edges and top will be golden brown. A thermometer should read 185°F–190°F in the center.
Yes. Just rinse and drain well to avoid excess moisture.
It likely needs a few more minutes. Smoker temperatures can vary, so cook until the center is set but not too firm.
🌽 More Corny Recipes
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Smoked Corn Casserole with Bacon
Equipment
Ingredients
Dry Ingredients (See Notes for Jiffy Cornbread Mix)
- ½ cup fine yellow cornmeal
- ⅔ cup all-purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, feshly ground
- ½ teaspoon smoked paprika
Wet Ingredients
- 15 oz corn, frozen, fresh, or canned (rinsed and drained)
- 15 oz creamed corn, canned
- ½ cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs, beaten
Optional Add-Ins
- 8 slices bacon, cooked until crispy, chopped
- 1½ cups sharp cheddar cheese, freshly shredded
- ¼ cup green onions, thinly sliced
Instructions
- Preheat your Traeger or pellet grill to 325°F. Lightly grease a 9×13-inch baking dish or cast iron skillet.
- Optional: Cook the bacon in your oven or on the stove until crispy. Let cool, then chop into small pieces. Set aside.
Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, black pepper, and smoked paprika.
- Substitution: If using Jiffy cornbread mix instead of making from scratch, skip the cornmeal, flour, sugar, and baking powder and use 1 box Jiffy mix. Still add the black pepper and smoked paprika for extra flavor.
Add the Wet Ingredients
- Add the corn, creamed corn, melted butter, sour cream, and eggs. Mix well until everything is just combined.
Fold in Optional Add-Ins
- Gently fold in chopped bacon, shredded cheddar cheese, and green onions. Reserve ¼ cup cheese and 1 tablespoon of the green onions and bacon for topping.
- Pour the mixture into the prepared baking dish and spread evenly. Top the casserole with the reserved cheese, green onions, and bacon.
Smoke the Casserole
- Place uncovered in the smoker and cook for 45-55 minutes, or until the center is set and lightly golden on top. The internal temperature should reach approximately 180°-185°F.
- Remove from the smoker and let rest for 10–15 minutes before slicing. This ensures it is fully set.
Notes
- Jiffy Shortcut: You may substitute 1 box of Jiffy cornbread mix for the flour, cornmeal, baking powder, and salt. Be sure to still add black pepper and smoked paprika to avoid losing that savory, smoky balance.
- Texture Check: The casserole should be set in the center but still creamy. If it jiggles too much, cook in 5-minute increments.
- Cheese Tip: Freshly shredded cheese melts smoother and avoids a grainy texture.
- Pan Choice Matters: Cast iron gives slightly crisp edges. Aluminum or glass will produce a softer edge.
- Make It Ahead: You can assemble the casserole up to 24 hours in advance and refrigerate before smoking. Add 5–10 extra minutes to cook time if baking straight from the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
