Corn And Bacon Bake Food

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.

BA'CORN CHEESE CORN

Steps:

• Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
• Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
• Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

CORN AND BACON

Steps:

• Spread bacon into a large skillet and place over medium-high heat; cook and stir until bacon is crisp, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
• Stir corn into the bacon grease in the skillet to coat; saute until hot, 3 to 5 minutes. Stir bacon with the corn; season with salt and pepper

BACON CORN CASSEROLE

Steps:

• 1. Preheat oven to 350º.
• 2. In a skillet, cook bacon, crumble, and set aside.
• 3. Cook onion in butter till transparent, in a large 3-quart saucepan.
• 4. In the same pan, blend in the flour and salt.
• 5. Add the sour cream gradually; keeping texture smooth.
• 6. Bring mixture to a boil, then add the frozen corn and parsley.
• 7. Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.
• 8. Pour bacon/corn mixture into a greased 1 quart baking dish.
• 9. Garnish casserole with the remaining bacon.
• 10. Bake in oven (uncovered) for 30 minutes, then serve immediately.
• 11. *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn. (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)

CORN AND BACON CASSEROLE

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. In a large skillet, melt butter over medium-high heat. Add bell pepper and green onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in cream cheese until melted. Remove from heat. Stir in corn, bacon, sour cream, salt, and pepper. Spoon into prepared dish. Top with potato chips. Bake until browned and bubbly, 35 to 45 minutes.

CHEESY BACON AND CORN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, whisk together the melted butter, cream cheese, milk, salt, and pepper until well combined.
• Add the corn, bacon, and one cup of shredded cheese. Stir to coat the corn with the cream cheese mixture.
• Pour the mixture into a 9x13 baking dish and bake in the preheated oven for 20 minutes. Then, remove the casserole and top with remaining shredded cheese. Return to the oven and bake for 10 minutes, until cheese is melted.

BACON AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Prepare a 3-quart baking dish with nonstick cooking spray.
• In a medium bowl mix sweet corn, cream-style corn, sour cream, and melted butter. Once mixed add in cornbread mix and mix again until combined.
• Place in your prepared baking dish and spread out evenly. Bake for 35-40 minutes until golden brown.
• Remove corn casserole from the oven and top with bacon and cheese. Place back in the oven for 5-10 minutes until cheese is melted. Once the cheese is melted remove from the oven and serve.

BACON CORN BREAD

Steps:

• Pre-heat the oven to 180°c and grease a standard size loaf tin.
• Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside.
• Meanwhile, sift all the dry ingredients into a large mixing bowl.
• Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
• Fold in the corn and bacon and pour into the prepared loaf tin. Place in the oven.
• Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast simply cover with a bit of foil. As ovens vary, your loaf might need a little more time in the oven but it is ready if a skewer inserted comes out clean.
• Remove from the oven and allow to cool down for 20 minutes before removing from the tray.

BACON CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook bacon and crumble.
• Set aside.
• Cook onion in butter til transparent.
• Blend in flour and salt.
• Add sour cream gradually, keeping texture smooth.
• Bring mixture to a boil and add corn and parsley.
• Reduce heat and cook til heated through.
• Fold in 1/2 the bacon.
• Pour in greased 1 quart baking dish.
• Garnish with remaining bacon.
• Cook for 30 minutes.
• Serve immediately.

BACON CRACKLE CORN BAKE

Steps:

• Heat oven to 350.
• In 10" skillet cook bacon over medium high heat, stirring occasionally, until partially cooked (4 mins).
• Add onion; continue cooking until bacon is browned.
• Drain off fat except for 1 T.
• set onion and bacon aside.
• Stir flour, salt, pepper and garlic into reserved drippings.
• Cook over medium heat, stirring constantly, until smooth and bubbly (30 seconds).
• Stir in sour cream, corn and 1/3 of the bacon mixture.
• Pour into a 1 ½ quart casserole; sprinkle with remaining bacon mixture.
• Bake for 25 to 30 minutes or until heated through.
• Sprinkle with parsley and chives.

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 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.