BACON CORNBREAD
Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
BACON-WRAPPED CORN
Wrapping ears of corn with bacon and sprinkling a mixture of cayenne and coarse salt makes this side dish especially flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Heat broiler. In a small bowl, combine cayenne pepper and salt. Sprinkle corn with half cayenne-salt mixture and wrap each piece with 1/2 slice bacon, securing ends with a toothpick.
- Broil corn on a rimmed baking sheet, turning frequently, until bacon is crisp and corn is tender, 9 to 10 minutes. Sprinkle with remaining cayenne-salt mixture.
Nutrition Facts : Calories 182 g, Fat 11 g, Fiber 3 g, Protein 6 g
BACON-WRAPPED CORN
After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. -Lori Bramble, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning., Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.
Nutrition Facts : Calories 210 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED BACON-WRAPPED CORN ON THE COB
You'll never eat corn any other way!
Provided by terryjcoe
Categories Side Dish Vegetables Corn
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat.
- Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
- Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 17.5 g, Cholesterol 30.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 422.6 mg, Sugar 2.9 g
BACON CORN BREAD
"Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 309mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
BACON CORNBREAD
Provided by Claire Robinson
Time 45m
Yield 5 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Put a cast iron cornbread pan with 7 corn shaped or 8 wedge shaped baking divots in the oven to heat.
- Slowly cook the bacon in a large skillet over medium heat until crispy. Set bacon aside on a paper towel lined dish and allow rendered bacon fat to cool slightly.
- In a small mixing bowl, combine the flour, cornmeal and salt. In a larger bowl, whisk the eggs until frothy and add the creamed corn. Fold in the dry ingredients and combine until just mixed. Dice the cooked bacon and fold it into the batter.
- Pour the bacon fat into the hot iron pan and divide it evenly between the sections, discarding the excess. Divide the batter between the sections until full.
- Bake until golden in color, about 17 to 19 minutes. Allow the cornbread to cool slightly before serving. Enjoy!
BACON WRAPPED CORN BREAD
Steps:
- Method: Mix the wet and dry ingredients but keep separate. Chop the grilled red onions and add to the wet ingredients along with the feta cheese. Line a terrine with the bacon slices, laying them across the terrine with some overhang on either side. Add the wet ingredients to the dry ingredients and mix slightly (only to combine). Pour the batter into the bacon lined terrine and fold the bacon over the top. Bake in a 375 oven for about 20 minutes or until a skewer poked into the middle comes out clean.
BACON WRAPPED GRILLED CORN ON THE COB
The ultimate decadent corn on the cob;. based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! Prep time includes soaking.
Provided by Julesong
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
- Remove the corn silk (you can use a soft brush to ensure that all the silk is removed).
- Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill.
- Preheat grill to medium temperature.
- Remove the soaked corn from the water and pat dry.
- Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels.
- Tie the husks down with butcher string; repeat with all ears of corn.
- Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender.
- Cut the butcher string away from the husks and serve.
- Note #1: You can make these earlier in the day if you store them in a container in the refrigerator wrapped in moistened towels.
- Note #2: I've done them ahead of time for camping, frozen them, and put them in the cooler frozen to help keep things cold in there. Take them out for cooking when thawed (or to thaw them). Put them in the coals for reheating. Wonderful! Also good with a little seasoned salt sprinkled on before wrapping - either Lowry's, Johnny's, or for a change of pace either Southwest Seasoning (http://www.recipezaar.com/253112) or Curry Powder (http://www.recipezaar.com/104344).
- Note #3: I've also found that I like to pre-cook the bacon a little so that it's partially cooked, drizzle the small amount of fat mixed with a bit of oil or butter over the cobs, wrap the bacon around, then proceed with the other steps. Otherwise the bacon doesn't cook completely on the cob and is generally tossed away uneaten.
CORN BREAD- AND BACON-STUFFED PORK CHOPS
Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
- In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
- Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
- Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.
Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg
BACON WRAPPED CORN
Make and share this Bacon Wrapped Corn recipe from Food.com.
Provided by J92839
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Wrap each ear with a bacon strip.
- Place each ear on a piece of heavy duty aluminum foil.
- Sprinkle with chili powder.
- Wrap securely, twisting ends to make handles for turning.
- Grill uncovered, over medium-hot heat for 20 minutes or until corn is tender and bacon is cooked, turning once.
Nutrition Facts : Calories 232.7, Fat 12.2, SaturatedFat 3.7, Cholesterol 15.4, Sodium 229.2, Carbohydrate 28.4, Fiber 4.5, Sugar 4.7, Protein 7.5
CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN
This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
- Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
- Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
- Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
- Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g
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- Reserve the bacon fat, but measure it out. If you don’t have at least 3 tablespoons, make up the difference with butter. Discard any bacon fat over 3 tablespoons.
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