BACON CORN MUFFINS WITH ORANGE BUTTER
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 10 to 12 servings (makes 24 mini muffins)
Number Of Ingredients 14
Steps:
- For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
- Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
- For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
- Serve the muffins with fresh orange butter.
BACON AND SCALLION CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
- In a large bowl, whisk together the buttermilk, hot sauce and eggs. Combine the cornmeal, flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the bacon and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
- Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING
Steps:
- Preheat oven to 375 degrees F.
- Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
- Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
- In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
- Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
- While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
- Transfer mixture to a pastry bag and snip off the end.
- Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
CREAMED CORN WITH BACON
My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
CREAM CORN CORN MUFFINS
Adapted from Austin American Statesman, still could use some tweaking, but the concept is sound. If you try it and make changes that make it better please post it. The recipe called for skim milk instead of the soy powder and water, but DH requires a non dairy diet.
Provided by Judys Kitchen
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Stir dry ingredients into mixing bowl, set aside.
- Combine sweet corn, water, eggs.
- Stir wet ingredients into cornmeal mixture.
- Put a few drops of canola oil into each muffin cup and heat in the oven for 3 minutes.
- Spoon an equal amount of the muffin mixture into each cup.
- Bake for 25 minutes or until the edges and top of muffins are just starting to turn brown.
- Allow muffins to cool for a few minutes before removing from pan.
Nutrition Facts : Calories 109, Fat 2.6, SaturatedFat 0.4, Cholesterol 35.2, Sodium 212.2, Carbohydrate 19.2, Fiber 2.2, Sugar 1, Protein 3.6
CREAMED CORN WITH BACON
Make and share this Creamed Corn With Bacon recipe from Food.com.
Provided by carolinafan
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut kernels from corn.
- In a large skillet cook bacon until crisp. Remove bacon from skillet. Drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet.
- Add corn and red pepper.
- Stir in milk.
- Cook and stir for 6 to 8 minutes or until corn is tender.
- Stir cream cheese into mixture in skillet.
- Cook and stir 2 to 3 minutes or until cheese melts.
- Stir in bacon pieces. Season with salt and pepper.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 169.4, Fat 9, SaturatedFat 3.1, Cholesterol 14.6, Sodium 154.6, Carbohydrate 19.4, Fiber 2.7, Sugar 3.4, Protein 5.8
CREAMED CORN & BACON
A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce
Provided by Sarah Cook
Categories Side dish
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CREAMED CORN, BACON AND CHIVE FRITTATA
Make and share this Creamed Corn, Bacon and Chive Frittata recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the grill to medium.
- Whisk the eggs in a bowl, then stir in the corn, cream and chives. Season with salt and pepper.
- Heat the oil in a non-stick 24-26cm frypan.
- Add the bacon and garlic and cook over medium-high heat, stirring, for 3 minutes until the bacon is golden.
- Pour in the egg mixture and stir for 30 seconds. Reduce heat to medium-low and cook, without stirring, for 6-8 minutes or until almost set.
- Place the pan under the grill for 4 minutes or until the top is golden.
- Stand frittata in pan for 5 minutes, then turn out onto a board and slice into wedges.
- Serve with salad leaves.
Nutrition Facts : Calories 190.3, Fat 13.7, SaturatedFat 5, Cholesterol 279.3, Sodium 248.6, Carbohydrate 8, Fiber 0.5, Sugar 1.8, Protein 9.4
CREAMED CORN WITH BACON
I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.
Provided by cheesygiraffe
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 291.5, Fat 21.5, SaturatedFat 12.1, Cholesterol 66.7, Sodium 187.8, Carbohydrate 22.1, Fiber 3, Sugar 3.9, Protein 6.7
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