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Everything's Bacon Better Corn Bake

This unique and decadent corn bake reinvents the classic jalapeño popper, featuring sweet corn kernels baked in a creamy, spicy, and cheesy base swirled with rich bacon jam, all crowned with a crispy, savory "Everything Bagel" seasoned topping.
Course Side Dish
Cuisine American, Fusion, Tex-Mex
Keyword Bacon jam, Cheesy, Corn, Jalapeno, Spicy
Prep Time 1 hour
Cook Time 45 minutes
Servings 8 Servings
Author Chef Cameron

Ingredients

For the Smoky Bacon Jam:

  • 1 lb bacon cut into ½-inch pieces
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • ¼ cup packed brown sugar
  • ¼ cup apple cider vinegar
  • 2 Tbsp maple syrup or more brown sugar
  • 1 Tbsp Dijon mustard
  • ½ tsp smoked paprika
  • ¼ tsp black pepper

For the Everything Bagel Crust Topping:

  • 1 cup panko breadcrumbs
  • 4 Tbsp unsalted butter ½ stick, melted
  • 2 Tbsp Everything Bagel seasoning
  • ¼ tsp garlic powder optional, for extra kick

For the Jalapeño Popper Corn Bake:

  • 4 cups corn kernels fresh, frozen thawed, or canned and drained
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese or a Mexican blend
  • 2-3 large jalapeños finely diced (remove seeds for less heat)
  • ½ small red onion finely diced (optional, for extra bite)
  • 1 Tbsp fresh lime juice
  • ½ tsp salt adjust to taste, bacon jam adds salt
  • ¼ tsp black pepper

Instructions

Make the Smoky Bacon Jam:

  • In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain off all but about 2 Tbsp of bacon fat from the pot.
  • Add the thinly sliced yellow onion to the pot and cook over medium-low heat, stirring occasionally, until deeply caramelized and very soft, about 20-30 minutes. Be patient; this step is key for flavor.
  • Add the minced garlic and cook for 1 minute more until fragrant.
  • Stir in the brown sugar, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, and black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Return the cooked bacon to the pot. Simmer gently for 15-20 minutes, stirring occasionally, until the liquid has mostly reduced and the jam is thick and glossy.
  • Transfer the bacon jam to a heatproof container. It will thicken further as it cools. You can make this up to a week ahead and store it in the refrigerator.

Prepare the Everything Bagel Crust Topping:

  • In a medium bowl, combine the panko breadcrumbs, melted butter, Everything Bagel seasoning, and optional garlic powder.
  • Toss well until the panko is evenly coated. Set aside.

Assemble the Corn Bake:

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  • In a large mixing bowl, combine the corn kernels, softened cream cheese, sour cream, 1 ½ cups of the shredded cheddar cheese, finely diced jalapeños, optional diced red onion, fresh lime juice, salt, and black pepper. Mix until well combined and creamy.
  • Spoon half of the corn mixture into the prepared baking dish.
  • Dollop about ½ cup of the prepared Smoky Bacon Jam evenly over the corn mixture. Swirl gently with a knife or spoon, but don't fully mix it in.
  • Top with the remaining corn mixture.
  • Sprinkle the remaining ½ cup shredded cheddar cheese over the top.

Bake the Corn Bake:

  • Bake for 30-35 minutes, or until the corn bake is bubbly around the edges and heated through.
  • Remove from the oven. Evenly sprinkle the Everything Bagel Crust Topping over the top of the bake.
  • Return to the oven and bake for another 10-15 minutes, or until the topping is golden brown and crispy.