CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
Categories Milk/Cream Onion Side Bake Sauté Thanksgiving Casserole/Gratin Bacon Corn Fall Monterey Jack Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
- Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON
How to make Creamed Corn Gratin with Fried Onion Rings and Bacon
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
- Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
CORN RINGS
I love corn on the cob, but this fun little twist might be my new favorite way to make it.
Provided by Jonathan Charbz
Categories Corn Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butter, chili powder, garlic powder, onion powder, and Cajun seasoning in a microwave-safe dish and cook in the microwave until butter is fully melted, about 1 minute. Remove from microwave and stir.
- Use tongs to dip a corn ring into the spiced butter, making sure to coat it thoroughly in the spices. Transfer to a plate and continue until all of the rings have been dipped. There will be butter remaining.
- Heat an oven-safe skillet over medium heat. Once heated, place corn rings into the skillet, season them individually with sea salt, and let them sizzle away until a nice sear has developed, about 3 minutes. Flip and use a basting brush to brush remaining butter onto the seared sides of the rings. Season again with salt and continue to cook for 2 more minutes.
- Transfer the skillet into the preheated oven and cook for 10 minutes. Carefully flip the rings and cook for 5 more minutes.
- Remove from the oven and transfer to a serving platter. Sprinkle chives over top and serve with ranch dressing, along with corn skewers for picking up individual rings.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 10 g, Cholesterol 34.6 mg, Fat 19.9 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.6 g, Sodium 214.7 mg, Sugar 2.2 g
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