Creamed Corn Bacon Cornbread Recipes

BACON CORNBREAD

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

CORN CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CREAMED CORN SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

BUTTERMILK CORNBREAD WITH BACON AND CORN

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.

CORN WITH SOUR CREAM AND BACON

Steps:

• Cook onion in butter until soft; blend in flour and salt.
• Add sour cream gradually, stirring to keep smooth.
• Heat to boiling; add corn; cook until heated through.
• Fold in 1/2 crumbled bacon.
• Turn into serving dish, garnish with remaining bacon and parsley.

CREAMED CORN & BACON

Steps:

• Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
• Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
• Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

CREAMED CORN WITH BACON

Steps:

• Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
• Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
• Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.

SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR

Steps:

• Preheat the oven to 425°F.
• Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
• Whisk the wet ingredients into the dry ingredients.
• Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
• Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.