Bacon Cornbread Fritters With Spicy Buttermilk Dip Recipes

SPICY CASHEW DIP

Steps:

• Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
• Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
• Stir in lime juice and serve hot garnished with cilantro, if using.

BAGEL CHIP DIP

Steps:

• In a medium bowl, combine sour cream, green onions, mayonnaise, parsley, dill, and seasoned salt.
• Serve with bagel chips.

BACON CORNBREAD

Steps:

• Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
• Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

BACON CORNBREAD CUPCAKES WITH HONEY BUTTER

Steps:

• Preheat the oven to 375 degrees F. Put the bacon in a cold pan over medium-high heat, flipping three-quarters of the way through cooking, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve the fat.
• Grease a 12-cup muffin tin with some of the reserved fat and set aside. In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and some salt.
• In a medium bowl, whisk the eggs, buttermilk and 2 tablespoons of the reserved bacon fat to a uniform color.
• Chop 10 slices of the bacon coarsely into roughly 1/4-inch pieces. Finely chop the remaining 2 slices and set aside.
• Quickly but gently fold the liquid mixture into the dry mixture. (It should be a loose batter, not a dough. If not, add just a tad more buttermilk or even some cream.) Then, fold in the coarsely chopped bacon.
• Divide the batter among the muffin cups in the prepared tin and bake until the tops are golden and a toothpick comes out somewhat clean, 15 to 18 minutes. Let cool for 7 minutes, then turn them out upside-down so they develop a nice thin crust on the baked edge. Cool to just warm or room temperature before frosting, another 7 to 10 minutes.
• Beat the honey, butter and a pinch of salt together with a hand mixer or in the bowl of a stand mixer until light and fluffy. Transfer to a pastry bag fitted with a large closed-star tip and pipe a generous tablespoon on the tops of each of the cupcakes. Serve.

SWEET CORN FRITTERS WITH A SPICY AIOLI

Steps:

• Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.
• Heat cooking oil to 350 degrees F.
• Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.
• Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured.
• Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.
• Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.
• Scoop batter into small golf-ball sized balls and cook in oil until cooked through and deep golden brown, about 3-5 minutes. Place fritters on paper towels to drain.
• Serve with the sauce and enjoy!

BACON BUTTERMILK CORNBREAD

Steps:

• Cook the bacon over medium heat until crisp. Drain bacon on paper towels and set aside. Reserve 3 tbs. bacon drippings.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, combine eggs, buttermilk, bacon drippings and bacon pieces. Add to the dry mixture and stir just until combined.
• Pour batter into a lightly greased 8x8x2 baking pan. Bake at 425 degrees for 22 to 24 minutes or until golden.

BUTTERMILK CORNBREAD

Steps:

• Preheat cast iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for each loaf.

BACON CORNBREAD FRITTERS WITH SPICY BUTTERMILK DIP

Steps:

• For the Fritters: Heat a large pot or deep-fryer with the canola oil to 350 degrees F.
• In a large bowl, combine the baking mix, cornmeal, and sugar. Beat in the eggs and milk until well incorporated. Mix in the corn, thyme, paprika, bacon, melted butter, and salt and pepper.
• Carefully drop the fritter batter in hot oil, 1 heaping tablespoon at a time. Fry in batches of 8 to 10 making sure not to overcrowd the pot. Fry until brown and crispy, about 3 to 4 minutes. Remove the fritters to a paper towel lined plate to drain. Transfer to a serving platter and serve with a side of Spicy Buttermilk Dip.
• For the Dip: Add all of the dip ingredients to a serving bowl and mix together until well blended.