Corn Biscuits With Bacon Food

BACON CHEDDAR JALAPENO CORNBREAD

Steps:

• Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
• Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
• Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

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.

CORN BISCUITS WITH BACON AND SAGE

Steps:

• Position rack in center of oven and preheat to 375.
• Butter heavy large baking sheet.
• Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes.
• Transfer bacon to paper towels.
• Crumble bacon into small pieces.
• Reserve 2 tablespoons bacon drippings; discard remainder.
• Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend.
• Add to flour mixture and stir until moist dough forms.
• Mix in corn and bacon.
• Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
• Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick).
• Cut rectangle into 12 squares.
• Place squares on prepared baking sheet, spacing evenly.
• Brush biscuits with egg glaze.
• Sprinkle lightly with ground pepper, if desired.
• Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack.
• Serve warm or at room temperature.
• (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375 oven for 5 minutes.).

CORN BISCUITS WITH BACON AND SAGE

Steps:

• Position rack in center of oven and preheat to 375°F. Butter heavy large baking sheet. Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer bacon to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon dripping; discard remainder.
• Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in corn and bacon.
• Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with ground pepper, if desired.
• Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375°F oven 5 minutes.)

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

CORNMEAL BACON BISCUITS

Steps:

• Stir together the flour, cornmeal, baking powder, sugar and salt.
• Melt shortening and butter together and add to flour mixture.
• Stir in crumbled bacon and add milk gradually.
• (Consistency needs to be just thick enough to spoon out easily) Drop batter from tablespoon onto vegetable oil sprayed baking sheets.
• Bake at 425 degrees for 15 minutes, or until golden brown.