Step 1

Heat the oven to 350°F (177°C). Lightly butter a small baking dish and set the dish aside.Pro Tip: Use a 5x5-inch baking dish that has a base area of 25 square inches. You can also use a 4x6-inch baking dish with a base area of 24 square inches or a 6x6-inch dish which will yield a thinner corn casserole that may bake faster.

Step 2

In a small skillet over medium heat, fry the bacon until crisp. Remove from the pan and transfer to a paper-towel-lined plate. Crumble the bacon when it is cool enough to handle.Pro Tip: If the bacon does not produce enough grease, add ½ tablespoon of olive oil to the pan to prevent the bacon from sticking to the pan.

Step 3

Add the onions to the bacon drippings in the pan and cook, stirring occasionally until the onions are translucent, about 2 minutes.

Step 4

Add the garlic and cook, stirring frequently for 30 seconds. Remove the pan from the heat and set it aside.

Step 5

In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Step 6

In a separate medium-sized bowl, whisk the egg yolk, sour cream, milk, and melted butter together.

Step 7

Stir in the corn, the crumbled bacon, and the onion and garlic mixture.

Step 8

Add in the dry ingredients and stir until combined.

Step 9

Pour the batter into the greased baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills. Bake for 30 minutes.

Step 10

Remove the baked corn casserole from the oven and top with the shredded cheese.

Step 11

Bake for an additional 5 minutes more. Top with chopped green onions and enjoy warm.