Corn And Bacon Pie Recipes

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CRUSTLESS CORN AND BACON PIE



Crustless Corn and Bacon Pie image

This amazing lightened up version of a classic corn and bacon pie is easy to make and couldn't be more delicious. Made with eggs, fresh corn, crispy bacon, and red peppers.

Provided by Kristen McCaffrey

Categories     Breakfast     Dinner     Lunch

Time 50m

Yield 6

Number Of Ingredients 11

4 pieces bacon, coarsely chopped (center cut)
1 small onion, chopped finely
1 cup red bell pepper, chopped
2 ears corn, cut off the cob
1 cup skim milk
6 eggs
1/4 cup chives, minced
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/2 cup Gruyère cheese, shredded (about 2 oz)

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 AND BACON PIE



Corn and Bacon Pie image

Provided by Susan Reid

Categories     Milk/Cream     Egg     Brunch     Bake     Lunch     Bacon     Cornmeal     Corn     Swiss Cheese     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray
Dressing
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

Steps:

  • For crust:
  • Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
  • Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For filling:
  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
  • Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
  • Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

IMPOSSIBLY EASY CALICO CORN AND BACON PIE



Impossibly Easy Calico Corn and Bacon Pie image

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

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 small onion, chopped (1/4 cup)
1/4 cup chopped green bell pepper
1 can (7 oz) whole kernel corn, drained
1 jar (2 oz) diced pimientos, drained
2 eggs, slightly beaten
2/3 cup Original Bisquick™ or Bisquick Heart Smart® mix
1 cup milk
1/8 teaspoon pepper
Sour cream, if desired

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

CORN AND BACON PIZZA



Corn and Bacon Pizza image

This sweet and salty corn and bacon pizza will add a unique twist to your meal planning.

Provided by MrsFisher0729

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 8

1 (12 ounce) package frozen cauliflower pizza crust
⅔ cup frozen roasted corn, thawed
2 teaspoons water, or as needed
2 ounces grated Parmesan cheese
4 tablespoons frozen roasted corn, thawed
4 slices crisp-cooked bacon, finely chopped
2 green onions, sliced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a cookie sheet or pizza pan with parchment paper.
  • Place crust on the prepared pan.
  • Puree 2/3 cup of corn kernels in a blender until smooth. Add water, 1 teaspoon at a time, if needed. Spread the puree evenly across the crust, almost to the edge. Sprinkle 2 ounces Parmesan cheese evenly over the corn puree.
  • Top the corn puree and cheese evenly with 4 tablespoons corn, bacon, and green onions. Sprinkle 2 tablespoons Parmesan cheese on top.
  • Bake in the preheated oven until the crust is golden and crispy, 13 to 15 minutes. Serve warm.

Nutrition Facts : Calories 425.4 calories, Carbohydrate 48 g, Cholesterol 49.8 mg, Fat 19 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 6.1 g, Sodium 695.2 mg, Sugar 3.1 g

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS



Corn, Bacon and Cheddar Pie With Pickled Jalapeños image

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

1 cup/130 grams all-purpose flour, plus more for rolling
1/4 cup/40 grams cornmeal
1/4 teaspoon fine sea salt
1/2 cup/115 grams cold unsalted butter (1 stick), cubed
3 to 6 tablespoons ice water
1 small red onion
1 tablespoon fresh lime juice
1/2 teaspoon fine sea salt, plus more as needed
Pinch of granulated sugar
4 ounces bacon (4 slices), diced
1 1/2 cups fresh or frozen corn kernels (from 2 small ears if fresh)
2 tablespoons chopped pickled jalapeño, plus more slices for topping
1 cup heavy cream
1/2 cup sour cream or plain Greek yogurt
3 large eggs
3/4 cup coarsely shredded sharp Cheddar (3 ounces)
3 tablespoons chopped parsley

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.

CORN AND BACON CASSEROLE



Corn and Bacon Casserole image

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

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

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.

CHEDDAR CORN PUDDING WITH BACON



Cheddar Corn Pudding with Bacon image

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon baking soda
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cups fresh or frozen corn
2 cups crushed cornbread stuffing
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

ROASTED CORN BREAKFAST PIE



Roasted Corn Breakfast Pie image

This was inspired by my mother-in-law's (Dana Rock) breakfast casserole. I added my own twists and changes to create this roasted corn breakfast pie.

Provided by willbullock

Categories     Savory Pies

Time 1h50m

Yield 6

Number Of Ingredients 15

cooking spray
1 ½ cups uncooked frozen hash browns, or more to taste
4 strips bacon, cut into 1/2-inch pieces
2 large white mushrooms, chopped
1 small yellow onion, chopped
1 tablespoon avocado oil
1 cup fresh or frozen corn
2 stalks green onions, chopped, divided
1 tablespoon minced fresh cilantro
1 medium finely chopped cooked carrot
8 large eggs, beaten
2 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 tablespoons rice flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
  • Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
  • Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
  • Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
  • Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
  • Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
  • Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
  • Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
  • Remove and allow to cool for 5 to 10 minutes before slicing and serving.

Nutrition Facts : Calories 414 calories, Carbohydrate 19.2 g, Cholesterol 294.2 mg, Fat 31 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 827.1 mg

CORN, BACON AND POTATO PIE



Corn, Bacon and Potato Pie image

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

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup ORE-IDA Potatoes O'Brien
1 cup KRAFT Cheddar & Swiss Cheese Deliciously Paired for Eggs
1 cup fresh corn kernels, cooked
6 slices cooked OSCAR MAYER Bacon, crumbled
2 Tbsp. chopped fresh basil leaves

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

CALICO CORN AND BACON PIE



Calico Corn and Bacon Pie image

Make and share this Calico Corn and Bacon Pie recipe from Food.com.

Provided by JWPsMom

Categories     Breakfast

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

16 slices Ready Crisp bacon, crumbled
1/4 cup onion, diced
1/4 cup green bell pepper, diced
14 ounces corn, drained
2 ounces pimientos, diced and drained
2/3 cup Bisquick Heart Smart mix
1 cup skim milk
2 eggs
1/8 teaspoon pepper

Steps:

  • Combine bacon, onions, green pepper, corn and pimientos and sprinkle in bottom of a sprayed 9" pie plate. Stir together remaining ingredients and slowly pour into pie plate. Bake for 30 min @400.

Nutrition Facts : Calories 119.1, Fat 2.6, SaturatedFat 0.7, Cholesterol 71.3, Sodium 60.5, Carbohydrate 20.5, Fiber 2.2, Sugar 2.9, Protein 6.1

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From fooddiez.com


TRINI-STYLE CHEESY BACON CORN PIE - TASTEEFUL RECIPES
2019-07-24 This Trini-Style cheesy bacon corn pie is inspired by the traditional Trinidad corn pie. The classic version is amazing but this one is worth the try. Recipe video: Trinidad is a beautiful island known for its music and culture, but also for its delicious cuisine. Unfortunately, up to now I haven’t gotten to the opportunity to visit the island. Until that day comes, I will just …
From tasteefulrecipes.com


CORN & BACON PIE RECIPE - RECIPEZAZZ.COM
2018-02-25 Recipe Categories . Course. Appetizers (3060)
From recipezazz.com


CORN & BACON PIE RECIPE - RECIPEZAZZ.COM
Recipe Categories . Course. Appetizers (3008)
From recipezazz.com


CORN AND BACON PIE | RECIPE | RECIPES, BACON PIE RECIPE, BACON PIE
Mar 3, 2016 - This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.
From pinterest.de


CORN AND BACON PIE | RECIPE | BACON PIE, YUMMY BREAKFAST, …
Aug 4, 2017 - Corn and Bacon Pie Recipe. Aug 4, 2017 - Corn and Bacon Pie Recipe. Aug 4, 2017 - Corn and Bacon Pie Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Special Diet. Healthy …
From pinterest.ca


CORN AND BACON PIE | RECIPE | RECIPES, FOOD, BACON PIE RECIPE
Nov 15, 2019 - This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.
From pinterest.co.uk


CRISPY BACON AND CORN PIE - BIGOVEN.COM
Crispy Bacon and Corn Pie recipe: A perfect winter brunch dish with crispy bacon, corn, and red peppers baked in a rich custard A perfect winter brunch dish with crispy bacon, corn, and red peppers baked in a rich custard Add your review, photo or comments for Crispy Bacon and Corn Pie. not set Breakfast Other Break...
From bigoven.com


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