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Corn and Bacon Pie Recipe

Corn and Bacon Pie Recipe

Ingredients

Crust

  • 1 cup unbleached all purpose flour
  • 3/4 cup fine-grind whole grain cornmeal
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
  • 3 to 4 tablespoons ice water
  • 3 to 4 tablespoons Nonstick vegetable oil spray

Dressing

  • 1/2 pound bacon, coarsely chopped
  • 1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
  • 1 cup chopped red bell pepper
  • 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped green onions
  • 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

Recipe Preparation

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.

Reviews Section

Recipe Summary

  • 1 (8 ounce) package bacon, chopped
  • 2 (16 ounce) packages frozen sweet corn, thawed
  • 4 cloves garlic, minced
  • 1 bunch green onions, sliced
  • 2 jalapeno peppers, diced, or more to taste
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 cup heavy cream
  • 2 ounces shredded mozzarella cheese
  • 4 ounces shredded Monterey Jack cheese

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.


Recipe Summary

  • 2 pounds round steak, cut into 1/2-inch cubes
  • 1 tablespoon all-purpose flour
  • 3 ounces lard
  • 8 slices bacon, finely chopped
  • 5 onions, minced
  • ¼ pound fresh mushrooms, sliced (Optional)
  • 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon raisins (Optional)
  • 1 teaspoon brown sugar
  • 1 (15 ounce) package double-crust pie pastry, thawed

Preheat oven to 325 degrees F (165 degrees C).

Place steak cubes onto a plate and sprinkle with flour.

Place lard and bacon into a large skillet over medium heat heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.

Transfer steak mixture to a large casserole dish.

Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.

Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.

Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.

Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).

Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.

Spoon cooked steak filling into the partially-baked pie crust.

Cover steak filling with second pie crust pinch the top crust against the bottom crust to seal tightly.

Bake pie until top crust is golden brown, 10 to 15 minutes.


Make-ahead Bacon, Corn & Tomato Quiche

How many times have you gotten home from a long day and wished that you had nothing to do for the rest of the night but sit on the couch and watch TV, or take a nice long bubble bath and read?

But the reality is it’s 6 o’clock, and you have to make dinner.

Maybe for yourself and your spouse.

Or *gasp* maybe even for yourself and a handful of hungry children.

On days like that, you laugh at the thought of those “oh so quick” 30 minute meals.

Because on days like that, a 30 minute meal is way too long.

When I know I’m going to have a day like that, I turn to my favorite make ahead meal, which only involves a quick 10 minutes in a 350 degree oven when you’re ready to serve it. I’m talking about the lovely quiche, which is basically a savory custard pie.

And before you even think, “Well I don’t like leftovers or reheated things,” this quiche is intentionally made in advance.

This is because it tastes better the next day, after the flavors get a chance to meld together and mature. That’s right. What I’m saying is that making quiche in advance is not only more convenient, but tastier too. I think it’s the perfect make ahead meal and for that reason, I make it often.

You can put nearly anything in a quiche, which makes it a great meal whether it’s for breakfast, lunch, or dinner.

The one I’m sharing with you today has bacon, corn, grape tomatoes, scallions, and a good helping of Gruyere cheese.

To make a quiche, first you fill a pie plate with butter pie dough:

Then you blind bake it, which means that you fully cook it in the oven, weighted down with something heavy, like beans or rice.

By blind baking it, we ensure that the crust is flaky and crisp after we cook the quiche, instead of soggy and soft.

Next comes the fun part. You start filling the pie crust with your main ingredients:

Then pour the custard, which consists of eggs, cream, milk, and a little bit of salt, over those ingredients:

After it fully bakes, let it cool completely, cover the quiche with plastic wrap, and keep it in the fridge. When you’re ready to serve it, cut it into slices and place them on a sheet pan. Reheat the quiche slices in a 350 degree oven for 10 minutes, until they’re warmed through.

I love to pair quiche with a light mixed green salad, to balance the richness of the quiche.


Classic Creamed Corn Recipe

Often times, the side dish is actually my favorite part of the meal. This happens a lot of Thanksgiving, I’m really not a HUGE fan of turkey, but I love all those green bean casseroles, Scalloped Potatoes, and Biscuits! Those are the dishes that I often go back to gets seconds on!

So, here at Bubba Pie, we are always on the lookout for some great side dishes to go along with our main courses. One classic side dish that always stands out is Creamed Corn. This southern staple is creamy, sweet and comforting. And is it incredibly quick and easy to make!


BBQ Bacon Cheeseburger Frito Pie

BBQ Bacon Cheeseburger Frito Pie is a delicious casserole with a base of Fritos corn chips, topped with ground beef and bacon crumble tossed in BBQ sauce, topped with shredded cheese and French’s fried onions.

BBQ Bacon Cheeseburger Frito Pie is an easy ground beef dinner recipe perfect for weeknights.

This fun twist on the classic Frito pie is sure to please the whole family.

This ground beef casserole recipe takes about thirty minutes from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Frito pie, I started by cooking some ground beef in a large saute pan over medium-high heat along with a dab of margarine.

I added some diced onions to the pan with the ground beef while it was cooking.

Once the ground beef was fully cooked, I drained the excess grease from the pan and reduced the heat to medium-low.

Then I added some Sweet Baby Ray’s barbecue sauce to the pan.

I stirred until all of the ground beef was coated in sauce.

Then I added some crumbled bacon to the pan.

I stirred the bacon crumble into the ground beef mixture and then removed the pan from the heat.

I poured some Fritos corn chips into the bottom of a greased 9 x 13 inch baking dish and spread them out evenly.

Then I spooned the ground beef mixture over the corn chips.

I sprinkled some shredded mozzarella and cheddar cheese on top of the ground beef.

Then I sprinkled some crumbled bacon and French’s fried onions on top of the cheese.

I placed the baking dish in the oven and baked the Frito pie until the cheese on top was completely melted.

Then I removed the dish from the oven and scooped and served the Frito pie immediately.

This cheesy ground beef casserole bursting with bbq flavour is a quick and easy dinner recipe perfect for when you’re short on time.

If you are looking for fun recipe using hamburger meat, then you need to try this BBQ Bacon Cheeseburger Frito Pie!

More Frito Pie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This BBQ Bacon Cheeseburger Frito Pie:


Cheddar-Corn Impossible Pie

Editor's Note: Quick and easy to make, this recipe for Cheddar-Corn Impossible Pie should be in every cook's repertoire! Featuring generous amounts of cheese and vegetables, this corn pie recipe is one you'll want to use again and again when you need to make a dish in a hurry. You'll also love that you can get this dish on the table within about an hour. The no-fuss recipe can be served on its own for lunch, or as an accompaniment to your favorite soup for a dinner that's as hearty as can be. Are you hosting the next family get-together and need a new brunch menu idea? Then you'll want to make this savory pie, as it includes plenty of bacon. Serve up this delicious corn pie the next time company drops by unexpectedly!

When you think there&rsquos nothing in the house for supper, or when relatives suddenly appear for Sunday lunch, here&rsquos the answer. The flour mixture in this vegetable-packed dish magically forms a very thin tender base for its zesty custard filling. Serve with chili sauce or bottled salsa and a cabbage-carrot slaw.

Occasion Buffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe Course Main Course

Taste and Texture Cheesy, Salty, Savory

Type of Dish Casserole, Savory/pot Pie

Ingredients

  • 2 tablespoons (25 mL) dry bread crumbs
  • 10 slices bacon, cooked and crumbled
  • 1 cup (250 mL) shredded mild Cheddar cheese
  • 1 onion, finely chopped
  • Half sweet green pepper, diced
  • 1 cup (250 mL) corn kernels
  • 1 / 4 teaspoon (1 mL) pepper
  • Pinch salt
  • Pinch cayenne pepper
  • 1 / 2 cup (125 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking powder
  • 2 tablespoons (25 mL) shortening
  • 4 eggs
  • 2 cups (500 mL) milk

Instructions

Grease 10-inch (25 cm) quiche pan or pie plate sprinkle with bread crumbs. Combine bacon, cheddar, onion, green pepper, corn, pepper, salt and cayenne sprinkle over bread crumbs.

In bowl, stir together flour and baking powder cut in shortening until in fine crumbs. Add eggs and milk whisk just until smooth. Pour over bacon mixture.

Bake in 350 degrees F (180 degrees C) oven for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes.

If you're looking for no-fuss casseroles, then take a look at this collection of recipes featuring side dishes, lasagna, and so much more. The next time you need to get dinner together, take a look at these 21+ Quick and Easy Casserole Recipes


The Spruce / Julia Hartbeck

Heat oven to 350 F. Grease a 1 1/2- to 2-quart baking dish.

The Spruce / Julia Hartbeck

Drain the can of corn, reserving the liquid. Set the corn aside.

The Spruce / Julia Hartbeck

Pour the reserved liquid into a 1-cup measuring cup if the liquid does not fill the cup, add lukewarm water to bring it up to 1 full cup of liquid.

The Spruce / Julia Hartbeck

Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and whisk to blend well.

The Spruce / Julia Hartbeck

Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.

The Spruce / Julia Hartbeck

Put butter in a medium saucepan and place over medium heat until melted. As soon as the butter melts, add the onions, bell peppers, and hot peppers and sauté until the onions are translucent.

The Spruce / Julia Hartbeck

Pour in the evaporated milk, stir, and bring the mixture to a boil. Immediately stir in the cornmeal mixture and reduce the heat to low. Let cook on low heat for 4 minutes, stirring intermittently.

The Spruce / Julia Hartbeck

Add the reserved whole-kernel corn and stir to mix. Let the mixture continue to cook over low heat for about 5 minutes.

The Spruce / Julia Hartbeck

Remove the pot from the heat and stir in 1/2 cup of cheese.

The Spruce / Julia Hartbeck

Transfer the mixture to the prepared baking dish. Using a spatula, even out the surface and sprinkle the remaining 1/2 cup of cheese on top.

The Spruce / Julia Hartbeck

Bake for 30 minutes or until the cheese is melted and golden brown. Let rest for at least 30 minutes before cutting and serving.

The Spruce / Julia Hartbeck

Recipe Variations

  • For the extra heat, use pepper jack cheese instead of cheddar, or use a combination of the two cheeses.
  • Add 2 chopped green onions to the sauté pan with the onion and bell pepper.

How to Store and Freeze

  • Cover the corn pie and refrigerate it within 2 hours eat within 4 days.
  • To freeze the cooked corn pie, wrap it tightly in foil and freeze it for up to 1 month. Thaw it in the refrigerator overnight and bake in a preheated 350 F oven for about 20 to 25 minutes, or until hot.

Is Trinidadian Corn Pie Gluten-Free?

Yes, this corn pie is gluten-free. Cornmeal is gluten-free, but always check the label to be certain.


30 Delicious Recipes Starring Corn

Summer brings with it so many fruits and vegetables that are hard to get enough of, but of all of them, I think it’s safe to say corn is always the one that steals the show. Those sweet, tender-yet-crisp kernels are all too easy to love. And since fresh corn is only in season for a couple months a year, we want to get our fill every chance we get.

Picking the perfect ears might seem tricky since you can’t see inside, but when you know what to look for it’s actually quite easy. And there’s no shucking necessary. When sticky black or dark brown tassels it’s a sign that the the cob is past its prime. Buying corn, look for ears that are firm and heavy for their size, and avoid corn with sticky black or dark brown tassels it’s a sign that the the cob is past its prime.

And as for getting it on the table, well, there are a lot of methods for cooking corn on the cob. And when sweet summer corn is truly in its prime, you don’t even have to cook it. Just cut the kernels from the cob and dig in. From classic corn on the cob to crowd-friendly side dishes to super-seasonal mains, here are 30 corn recipes to get excited about.


Corn, bacon and parmesan pasta

Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet.



Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!


We had some leftover corn on the cob after Father’s Day and I shaved it off the cob and sautéed it in the renderings left behind from crispy bits of bacon (also tangentially related to Father’s Day), tossed the two with al dente pasta and a bit of cooking water with parmesan, chives and basil and it was really lovely and very summery and, because this is 2016, took a picture of it and posted it on Instagram and promised to share the recipe later and three weeks later, here we are! I am sure everyone was at the edge of their seat. Let my ridiculousness not hold you up: this should be a new summer staple, so easy, happy, kid-friendly and welcoming of all matter of laziness (you can decide to make this 20 or so minutes before you eat it) and adaptations (bacon not your thing? add some diced tomatoes at the end).


Redesign: Thank you for all of your feedback. I’m sorry we’ve had some glitches (notably, an email newsletter that went out blank save some tacky ads, obviously, I hope, a mistake I hope we’ve now fixed). Do know that I am going through your concerns one by one and making adjustments, yes, including that ad on top (soon). In the meanwhile, there’s a search bar back in the sidebar, seasonal links are back there, the In Season tab should be working now too, and the comment form is back up at the top so you don’t have to scroll through. Soon, soon, we will have everything right and well again. In the meanwhile, happy cooking!

Corn, Bacon and Parmesan Pasta

  • 8 ounces dried pasta (I used spirals here and radiatore in the past)
  • 1/4 pound bacon, ideally thick-cut, diced
  • 2 ears corn, shucked and kernels cut from cob
  • Salt and freshly ground black pepper or red pepper flakes
  • 3 scallions, thinly sliced
  • 1/3 cup finely grated parmesan
  • Fistful of fresh basil and chives, chopped

Scatter bacon in pan over medium-high heat, no need to heat the pan first. Cook, stirring, until evenly browned and crisp. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but 1 tablespoon bacon fat from pan (save for other fun stuff, like frying eggs) and add corn to it. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender. Add pasta and a couple splashes of the cooking water and half the parmesan and toss, toss, toss the pasta with the corn, seasoning with more salt and pepper if needed and adding more cooking water if it doesn’t feel loose enough. Add scallions and stir to warm. Stir in bacon and transfer to a serving bowl. Sprinkle with remaining cheese and fresh herbs. Dig in.

* this is my go-to for a lot of things these days because it is both shallow saucepan with a lid and and a big deep frying pan