BACON-CHEDDAR CORN CASSEROLE
Crispy bacon gives a delicious upgrade to this simple take on the southern classic side dish.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix frozen sweet corn, cream-style corn, sour cream and melted butter. Add muffin mix; stir to combine.
- Spread mixture in baking dish. Bake 35 to 45 minutes or until light golden brown.
- Top with bacon and cheese. Bake 5 to 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 36 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 8 g, TransFat 1/2 g
CORN DROP BISCUITS WITH HAM GRAVY
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk the flour with the baking powder and salt.
- Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
- Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
- Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
- For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
- Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.
CHEDDAR CORN BISCUITS
Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan
Provided by Taste of Home
Time 40m
Yield 16 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CORN AND BACON CASSEROLE
Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.
Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CORN BISCUITS WITH BACON AND SAGE
Make and share this Corn Biscuits with Bacon and Sage recipe from Food.com.
Provided by yooper
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 375.
- Butter heavy large baking sheet.
- Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
- Transfer bacon to paper towels.
- Crumble bacon into small pieces.
- Reserve 2 tablespoons bacon drippings; discard remainder.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.
- Add to flour mixture and stir until moist dough forms.
- Mix in corn and bacon.
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
- Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick).
- Cut rectangle into 12 squares.
- Place squares on prepared baking sheet, spacing evenly.
- Brush biscuits with egg glaze.
- Sprinkle lightly with ground pepper, if desired.
- Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack.
- Serve warm or at room temperature.
- (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375 oven for 5 minutes.).
Nutrition Facts : Calories 282.1, Fat 14, SaturatedFat 7.4, Cholesterol 75.9, Sodium 470, Carbohydrate 34, Fiber 1.9, Sugar 3.7, Protein 6.4
CORN BISCUITS WITH BACON AND SAGE
Steps:
- Position rack in center of oven and preheat to 375°F. Butter heavy large baking sheet. Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer bacon to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon dripping; discard remainder.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in corn and bacon.
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with ground pepper, if desired.
- Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375°F oven 5 minutes.)
CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 36m
Yield 6 to 8 muffins depending on tin size
Number Of Ingredients 6
Steps:
- Preheat oven to muffin mix package directions.
- Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
- Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.
CORN BISCUITS WITH BACON
Steps:
- Preheat oven to 375 degrees F. Cook bacon until crisp. Transfer bacon to paper towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings.
- Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and rub in using fingertips until mixture resembles coarse meal. Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour mixture and stir until moist dough forms. Mix in bacon.
- Turn out dough onto lightly floured surface. Knead gently until smooth. Roll out to 3/4 inch thickness. Cut out biscuits with round cookie cutter. Place on greased baking sheet. Sprinkle with peppercorns.
- Bake until golden brown and puffed, about 25 minutes. Serve warm or at room temperature.
SWEET CORN BEIGNETS WITH BACON-SUGAR DUST
Opposites attract deliciously in these irresistible beignets-crispy outside and soft and fluffy inside. Salty bacon sugar contrasts nicely with the sweet corn in the pastries.-Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a food processor, combine confectioners' sugar and bacon. Process until combined; set aside., Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm.
Nutrition Facts : Calories 117 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
BACON CHEDDAR JALAPENO CORNBREAD
This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.
Provided by Steve de Eyre
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
- Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
- Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g
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