CREAMY CORN & BACON CASSEROLE
Here's the ultimate comfort food casserole, made with frozen sweet and canned cream-style corn, shredded mozzarella and sour cream. Oh, and bacon.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Combine first 7 ingredients in 8-inch square baking dish. Sprinkle with combined cracker crumbs and butter.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA
Steps:
- For the bacon: Preheat the oven to 400 degrees F.
- Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
- Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
- Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
- For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
- For the waffles: Preheat the oven to 200 degrees F.
- Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
- Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
- Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
- Put the egg whites in a medium bowl and beat until soft peaks form.
- Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
- Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
- For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
- Top each waffle with some creamy ricotta, an egg and some bacon.
BUTTERMILK CORNBREAD WITH BACON AND CORN
A classic side dish served with chili, beans, BBQ, and greens. A dab of butter and a drizzle of honey on the top doesn't hurt either.
Provided by lutzflcat
Categories Cornbread
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
- Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
- Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
- Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
- Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
- Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 20.4 g, Cholesterol 46 mg, Fat 8.5 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 3.7 g, Sodium 332.6 mg
BACON N CORNMEAL FRIED MUSH
This is my Grams recipe...I can still see her getting out her bacon grease and frying this for breakfast, with her homemade maple syrup...Yum! My kids love this recipe and asked me to make some for tomorrow morning...I was happy to oblige. Such a simple recipe...fry it in leftover bacon grease and you'll be in hog...
Provided by Cassie *
Categories Other Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. You may still get a few lumps and that's okay. Reduce heat and simmer until thick, about 3 - 4 minutes. Remove from heat and stir in the bacon.
- 2. Spread into a greased bread pan, or I used a bit wider dish, as long as it's thick enough to slice. Cover and chill overnight.
- 3. Slice the mush into 1/2 inch to 1 inch slices.
- 4. Coat the bottom of a skillet ( I use my iron skillet.) with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.
- 5. Note: Sometimes Gram would dip in flour then brown it. Either way its yummy! I fried some with and without the flour. You can also make it without the bacon.
- 6. Serve with butter & maple syrup if desired...so good!
CORNMEAL BACON WAFFLES WITH CHEESE SAUCE
Great for brunch. A nice alternative to sweet waffles, these cornmeal waffles are ironed with a slice of bacon, and served with a creamy cheese sauce.
Provided by juliacooks
Categories Breakfast and Brunch Waffle Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat your waffle iron.
- In a small bowl, mix together the eggs, milk and oil. In a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Make a well in the center, and pour in the milk mixture. Stir until well blended.
- Pour 1/4 cup batter onto the heated waffle iron. Amount may be different for different irons. Place a strip of raw bacon over the batter across each section of the waffle iron. Close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
- For the cheese sauce, melt processed cheese in a bowl in the microwave. Gradually stir in milk until you reach your desired thickness. Drizzle cheese sauce over waffles before serving.
Nutrition Facts : Calories 734 calories, Carbohydrate 46.6 g, Cholesterol 154 mg, Fat 48.8 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 19.8 g, Sodium 1662 mg, Sugar 12 g
BACON-CORNMEAL SOFTIES
Make and share this Bacon-Cornmeal Softies recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- In a bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
- In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.
- Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined (don't worry if batter is a bit lumpy).
- With a rubber spatula, gently fold in the bacon.
- Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat (if using an electric skillet, set to 350°).
- Preheat oven to 200°, if you are going to hold pancakes until serving time.
- Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula; cook until the other sides are light brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve--plain or with maple syrup and butter.
Nutrition Facts : Calories 131.2, Fat 6.5, SaturatedFat 2.8, Cholesterol 38, Sodium 200.3, Carbohydrate 14.9, Fiber 0.6, Sugar 5.4, Protein 3.6
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