Cheesy Grits Casserole with Bacon and Corn

This brunch casserole features a pound of bacon, loads of cheese, onions, garlic, fresh thyme, and corn, baked into buttery grits!
Course Breakfast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl


  • 1 - 16 oz. package bacon reserve grease
  • 3 tbsp. bacon grease
  • 1/2 c. chopped yellow onion
  • 2 garlic cloves minced
  • 4 c. water
  • 1 tsp. salt
  • 1 1/2 c. quick grits
  • 1 - 8 oz. package shredded sharp Cheddar cheese
  • 1 - 8 oz. package shredded Colby Jack cheese
  • 1 c. whole milk
  • 1 1/2 c. frozen corn
  • 2 tsp. chopped fresh thyme
  • 4 large eggs
  • sour cream or Greek yogurt for topping


  1. Heat a large frying pan over medium heat. Cook the bacon until crispy and brown. Remove bacon with tongs to paper towels to drain excess grease. Crumble the bacon into bits.
  2. Reserve 3 tbsp. bacon grease in the skillet.
  3. Add onion and garlic to the bacon grease, and cook until onions are beginning to soften and are turning golden brown.
  4. Add water and salt to the pan, and bring to a boil.
  5. Whisk in the quick grits, and reduce heat to medium-low. Simmer for 3-5 minutes, or until grits are nearly tender.
  6. Remove from heat, and stir in the crumbled bacon.
  7. Stir in both cheeses, milk, corn, thyme, and eggs.
  8. Pour mixture into a greased 3-quart baking dish.
  9. Bake at 350 degrees for 50-60 minutes, or until edges are golden.
  10. Cool for 10-15 minutes. Cut and serve.