Cheesy Corn Dip With Bacon And Jalapenos Food

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CHEESY BACON JALAPENO CORN DIP



Cheesy Bacon Jalapeno Corn Dip image

Make and share this Cheesy Bacon Jalapeno Corn Dip recipe from Food.com.

Provided by KathyP53

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices bacon
2 (11 ounce) cans whole sweet corn, drained
1 jalapeno, seeded and minced
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1 dash cayenne pepper
1/4 cup fresh basil leaf, chopped
parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a cast iron skillet or ovenproof skillet, cook bacon over medium heat until crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoons of bacon grease remaining in skillet to grease the pan and add more bacon flavor to the dip. Crumble bacon.
  • Combine corn, jalapeno, cream cheese, mozzarella cheese, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
  • Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

Nutrition Facts : Calories 487.4, Fat 34.8, SaturatedFat 17.3, Cholesterol 95.5, Sodium 805.5, Carbohydrate 33, Fiber 4.4, Sugar 7.3, Protein 16.6

CHEESY BACON JALAPENO SKILLET CORNBREAD



Cheesy Bacon Jalapeno Skillet Cornbread image

After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.

Provided by Megan

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 12

4 slices bacon
3 jalapeno peppers, minced
1 cup yellow cornmeal
1 cup skim milk
¾ cup gluten-free flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
¼ cup butter, melted
1 cup shredded pepperjack cheese, divided
5 green onions, chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
  • Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
  • Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
  • Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
  • Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g

CHEESY CORN DIP



Cheesy Corn Dip image

We like to munch on this tasty dip before dinner is ready. I also take it along to tail-gating or card-playing parties.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
2 tablespoons ranch salad dressing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup finely chopped sweet red pepper
2 tablespoons chopped ripe olives
1 tablespoon finely chopped jalapeno pepper
Tortilla chips or assorted fresh vegetables

Steps:

  • In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.

Nutrition Facts :

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