Creamy Corn And Bacon Bake Recipes

CREAMY CORN & BACON CASSEROLE

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.

CORN AND BACON CASSEROLE

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.

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.

TOMATO AND BACON CREAMED CORN CASSEROLE

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
• Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
• Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
• Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

CHEESY BACON CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Whisk together cream cheese, milk, cream, flour, paprika, and garlic powder in a large bowl until combined. Fold in corn, 2 1/2 cups Cheddar cheese, and crumbled bacon. Season with salt and pepper. Pour into the prepared casserole dish and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes. Remove from oven and cool for 5 minutes. Sprinkle with chives before serving.

CREAMED CORN WITH BACON

Steps:

• For the stock:
• Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
• To finish the corn:
• Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

CREAMED CORN BAKE RECIPE BY TASTY

Steps:

• In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
• Preheat the oven to 400°F (200°C).
• Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
• Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
• Season again to taste and stir until warmed through, about 1 minute.
• Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
• Sprinkle with Parmesan cheese and place in the oven.
• Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
• Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
• Serve immediately
• Enjoy!

CORN AND BACON BAKE

Steps:

• Prehaet oven to 350.
• Melt butter in a skillet over medium low heat. Add onion and green bell pepper; saute for 2 minutes; stir in flour and salt.
• Gradually add the sour cream and cheese. Heat until it just begins to bubble, stirring constantly; add corn and heat through; stir in half of the crumbled bacon.
• Transfer corn and sour cream mixture to a 2-quart casserole dish; top corn casserole with remaining crumbled bacon and chopped parsley.
• Bake at 350 for 10-15 minutes.

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.

CREAMY CORN AND BACON BAKE

Steps:

• Set oven to 350 degrees.
• Butter an 8-inch baking dish.
• Cook the bacon in a large skillet until crisp; remove to a plate and save a couple tablespoons of the drippings.
• When the bacon is cool, crumble and set aside.
• Add the butter to the skillet and melt over medium heat; add in onion and saute for about 5 minutes (adding in garlic the last few minutes of cooking).
• Add/whisk in flour and cayenne pepper; stir until smooth and bubble.
• Add in sour cream; stir until smooth; cook whisking for about 3 minutes.
• Season with salt and black pepper to taste.
• Add/stir in the thawed corn (or cooked fresh corn) and cook until heated through (about 5 minutes).
• Transfer to prepared baking dish.
• Sprinkle the crumbled bacon on top, then sprinkle with Parmesan cheese if desired.
• Bake for about 15-20 minutes or until bubbly.