Tuesday, January 11, 2011

Recipe: Baked Corn and Bacon

 Baked Corn and Bacon. Can you smell it? This recipe is for a 9x13 pan. The recipe will be fully written out at the end of the post and can easily be cut in half for a smaller casserole. In GriggsDakota it is so popular that I am more likely to prepare a double batch.
Start by cutting 2 - 12 ounce packages of bacon into one inch pieces. Brown in a large skillet on medium heat, stirring occasionally. 
While bacon is cooking chop a large onion and a green pepper.
 When browned, pour off bacon fat. (We pour this fat over the dry cat food as a treat for the farm cats.)
 Add chopped onion to the bacon and continue cooking until onion is softened.
Add chopped green pepper and heat for just a minute. 
Turn off heat and cover. The steam from the vegetables will deglaze the pan so all the goodness from the cooked bacon will go into the dish. 
Crack six eggs into a large mixing bowl. 
Whisk together. 
Add half and half, corn meal, baking powder, seasoned salt, pepper and nutmeg and whisk again. 
Add two cans of creamed corn
And two pounds of frozen corn. This is about seven cups. 
Coat a 9x13 baking pan with cooking spray. 
Pour mixture into pan 
Bake at 350 degrees Fahrenheit for one hour. 
After putting the corn casserole into the oven, I prepare this 
Quick and Crunchy casserole topping:  
 Take a sleeve of crackers and crush by placing your hand on top and pressing down from the top of the sleeve very firmly. Saltines, Ritz or Town House crackers all work well.
The package pops open on the seam of the sleeve and you can see the crackers are pretty evenly crushed.
Pour them into a cup or bowl to which you have added one fourth cup canola oil. Mix with a fork to work the oil into the cracker crumbs. 
Sprinkle on top of the corn anytime during the first half hour of baking.  
Corn should be set in the middle when done baking. If it seems loose, bake for five more minutes and check again.
 
This recipe serves 12-15 people as a side dish and is a favorite with children who are always happy to find it on the menu at GriggsDakota.
 and now the recipe:
Baked Corn and Bacon
2 -12 ounce packages bacon
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, crushed (optional, and I often leave it out)
6 eggs, whisked together
1 pint half and half
2/3 cup corn meal
1 teaspoon baking powder
1 teaspoon seasoned salt
1 teaspoon black pepper
1/2 teaspoon nutmeg
2 cans creamed corn
2 - 1 pound bags frozen corn (approximately 7 cups)
Cut bacon in one inch pieces and brown. Drain fat. Add onion and garlic. Continue cooking. Add green pepper and heat through. Cover and set aside.
In a large bowl, whisk eggs together. Add half and half, corn meal and seasoning. Whisk to combine. Add corn, then skillet mix. Combine well.
Pour into a greased 9x13 pan.
Bake at 350 degrees Fahrenheit for about one hour.  
Optional Quick and Crunchy Topping
Crush one sleeve of crackers
Mix with 1/4 cup canola oil
Sprinkle evenly on top of corn during the first half hour of baking.

2 comments:

  1. Cookin this up today for Thanksgiving! Keep blogging recipes Mom!

    ReplyDelete