Preheat Oven: Start by setting your oven to 350°F to preheat while you prepare the ingredients. Grease a 9x9 or oval baking dish with butter to prevent sticking.

Cook Bacon & Shallots: In a skillet, cook the bacon over medium heat until crispy and then remove it from the pan, leaving the drippings. Sauté shallots in the bacon fat until soft, infusing a rich flavor.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and kosher salt until fully combined, ensuring the dry components are evenly mixed.

Combine Wet Ingredients: In another bowl, blend the sour cream, eggs, milk, and melted butter until smooth. Add the creamed corn and mix well to incorporate everything together.

Incorporate Ingredients: Gently fold the wet mixture into the dry ingredients, adding in the corn, jalapeños, fresh chives, crispy bacon, and half of the sharp white cheddar cheese. Be careful not to overmix; just combine until moistened.

Bake Base Layer: Spread the casserole mixture evenly in your greased baking dish and place it in the preheated oven. Bake for about 30 minutes or until the center is firm and set.

Add Toppings: After the initial bake, pull the dish from the oven and sprinkle the Cheez-Its and remaining cheddar cheese over the top. Return it to the oven and bake for an additional 15 minutes until the topping is golden brown and bubbly.

Rest and Serve: Once baked, remove from the oven and let your Loaded Corn Casserole rest for about 20 minutes before serving—this helps it set up for easier slicing!