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Large spoon full of corn casserole from baking dish.
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Smoked Corn Casserole with Bacon

This Smoked Corn Casserole is creamy, cheesy, and loaded with crispy bacon and fresh green onions for the ultimate BBQ side dish. Made from scratch with simple pantry staples and finished on the smoker for a subtle wood-fired flavor, this casserole bakes up tender in the center with lightly golden edges. It’s easy to prep, crowd-friendly, and pairs perfectly with your favorite BBQ dishes.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: bacon corn casserole, corn casserole, smoked corn casserole
Servings: 10 servings
Author: Joshua Boquist

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 9x13-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.
    Mixing together dry ingredients for corn casserole.
  • 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.
    Adding wet ingredients to mixing bowl.

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.
    Mixing bowl full of all of the ingredients for smoked corn casserole.
  • Pour the mixture into the prepared baking dish and spread evenly. Top the casserole with the reserved cheese, green onions, and bacon.
    Corn casserole in a glass baking dish.

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.
    Corn casserole in baking dish on the smoker grates.
  • 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

Serving: 1g | Calories: 437kcal | Carbohydrates: 36g | Protein: 12g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 606mg | Potassium: 288mg | Fiber: 3g | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 1mg