CRUSTLESS CORN AND BACON PIE
Steps:
- Preheat the oven to 400 degrees.
- Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest. If your pan tends to stick, spray it with cooking spray.
- Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.
- Add the corn and cook until cooked just through, about 3 minutes.
- Meanwhile, whisk together the eggs and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.
- Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.
- Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.
Nutrition Facts : ServingSize 1 slice, Calories 238 cal, Carbohydrate 12 g, Fat 15 g, Protein 13 g, Fiber 2 g, SaturatedFat 5 g, Cholesterol 205 mg, Sodium 479 mg, Sugar 7 g
CORN, BACON AND POTATO PIE
Make something savory with our Corn, Bacon and Potato Pie recipe. Featuring sour cream, ORE-IDA Potatoes O'Brien, fresh basil and more, this flavorful corn, bacon and potato pie is sure to become a family favorite.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Cut small slits, 1 inch apart, around edge of crust. Pinch 2 corners of each 1-inch piece together to resemble petal shape as shown in photo.
- Whisk eggs and sour cream in medium bowl until blended. Add remaining ingredients; mix well. Pour into pie crust.
- Bake 40 min. or until edge of crust is golden brown and knife inserted into center of pie comes out clean. Remove pie from oven; let stand 15 min. before serving.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 135 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.8532 g, Sugar 0 g, Protein 12 g
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, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS
Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.
Provided by Melissa Clark
Categories weekday, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
- On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
- While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
- Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
- Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
- Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
- Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
- Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
BACON AND POTATO PIE
Make and share this Bacon and Potato Pie recipe from Food.com.
Provided by Doreen Randal
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim bacon, chop finely.
- Peel potatoes and grate. Peel and chop onion finely, and mix all together.
- Add flour.
- Beat eggs and season, add milk.
- Blend with bacon mixture. Melt dripping in shallow pan.
- Pour mixture in .
- Bake at 400 F for 3/4 hour.
- When cooked cut into squares and serve. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 439.1, Fat 24.3, SaturatedFat 8.3, Cholesterol 140.8, Sodium 439.3, Carbohydrate 41.3, Fiber 4.5, Sugar 2.4, Protein 14
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
IMPOSSIBLY EASY CALICO CORN AND BACON PIE
Try 3 easy steps to get a savory pie in the oven. Use the do-ahead tip to get dinner on the table even quicker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
- In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
- Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 4 g, TransFat 1/2 g
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- In a large baking dish, stir together potatoes, frozen corn, bacon, sliced green onions and 3/4 cup of shredded cheddar cheese.
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