CORN, BACON AND POTATO PIE
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
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
CORN AND BACON CASSEROLE
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
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.
CORN AND BACON PIE
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
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.
CALICO CORN
Make and share this Calico Corn recipe from Food.com.
Provided by Parsley
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium pot and sautee green onions in the butter until soft.
- Add corn into pot with butter and onion and heat through.
- Add pimientos, crumbled bacon and pepper.
- Heat through and serve.
Nutrition Facts : Calories 215.1, Fat 10.3, SaturatedFat 3.7, Cholesterol 15.4, Sodium 688.3, Carbohydrate 29.7, Fiber 3.3, Sugar 3.8, Protein 6
CALICO CORN PANCAKES
Provided by Jim Fobel
Categories Vegetable Breakfast Brunch Side Fry Thanksgiving Bacon Corn Fall Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 16 pancakes
Number Of Ingredients 16
Steps:
- Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
- Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
- Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)
CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS
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
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 MACARONI PIE
This makes a heart and tasty dinner. Serve with a fresh green salad.Unknown source
Provided by Lynnda Cloutier @eatygourmet
Categories Pasta
Number Of Ingredients 13
Steps:
- preheat oven to 450°. Prepare pastry for single crust pie. On a lightly floured surface roll pastry from the center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Add rolled into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plates edge. Crimp edge as desired. Do not prick pastry.
- Line pastry shell with a double thickness of heavy foil. Bake for eight minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 350°.
- Meanwhile in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel. Wipe out skillet.
- In the same skillet melt butter over medium heat. Whisk in flour, mustard, and pepper. Cook and stir for two minutes. Whisk in milk, green onions, and Worcestershire sauce. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheddar cheese; stir until cheese melts. Remove from heat.
- Stir macaroni, bacon, and corn into cheese mixture. Spoon macaroni mixture into baked pastry shell, mounding mixture in the center.
- Bake, uncovered, for 25 to 30 minutes or until heated through. If needed, cover edge of crust with foil to prevent over Browning. If desired, sprinkle with sliced green onions before serving. Makes 10 servings.
- Note: pastry for single crust pie: medium bowl stir together 1 1/2 cups flour and 1/2 teaspoons salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup cut up butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, for a total of 1/4 to 1/3 cup total, until all of the flour mixture is moistened. Gather flour into a ball and gently knead until holds together.
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- Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.
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