Corn And Bacon Pie Recipes

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IMPOSSIBLY EASY CALICO CORN AND BACON PIE



Impossibly Easy Calico Corn and Bacon Pie image

Try 3 easy steps to get a savory pie in the oven. Use the do-ahead tip to get dinner on the table even quicker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 small onion, chopped (1/4 cup)
1/4 cup chopped green bell pepper
1 can (7 oz) whole kernel corn, drained
1 jar (2 oz) diced pimientos, drained
2 eggs, slightly beaten
2/3 cup Original Bisquick™ or Bisquick Heart Smart® mix
1 cup milk
1/8 teaspoon pepper
Sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
  • In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
  • Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 4 g, TransFat 1/2 g

CRUSTLESS CORN AND BACON PIE



Crustless Corn and Bacon Pie image

This amazing lightened up version of a classic corn and bacon pie is easy to make and couldn't be more delicious. Made with eggs, fresh corn, crispy bacon, and red peppers.

Provided by Kristen McCaffrey

Categories     Breakfast     Dinner     Lunch

Time 50m

Yield 6

Number Of Ingredients 11

4 pieces bacon, coarsely chopped (center cut)
1 small onion, chopped finely
1 cup red bell pepper, chopped
2 ears corn, cut off the cob
1 cup skim milk
6 eggs
1/4 cup chives, minced
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/2 cup Gruyère cheese, shredded (about 2 oz)

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest. If your pan tends to stick, spray it with cooking spray.
  • Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.
  • Add the corn and cook until cooked just through, about 3 minutes.
  • Meanwhile, whisk together the eggs and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.
  • Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.
  • Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.

Nutrition Facts : ServingSize 1 slice, Calories 238 cal, Carbohydrate 12 g, Fat 15 g, Protein 13 g, Fiber 2 g, SaturatedFat 5 g, Cholesterol 205 mg, Sodium 479 mg, Sugar 7 g

PENNSYLVANIA DUTCH CORN PIE



Pennsylvania Dutch Corn Pie image

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories     Side Dish     Vegetables     Corn

Time 1h10m

Yield 8

Number Of Ingredients 8

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  • Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  • Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS



Corn, Bacon and Cheddar Pie With Pickled Jalapeños image

Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.

Provided by Melissa Clark

Categories     weekday, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 17

1 cup/130 grams all-purpose flour, plus more for rolling
1/4 cup/40 grams cornmeal
1/4 teaspoon fine sea salt
1/2 cup/115 grams cold unsalted butter (1 stick), cubed
3 to 6 tablespoons ice water
1 small red onion
1 tablespoon fresh lime juice
1/2 teaspoon fine sea salt, plus more as needed
Pinch of granulated sugar
4 ounces bacon (4 slices), diced
1 1/2 cups fresh or frozen corn kernels (from 2 small ears if fresh)
2 tablespoons chopped pickled jalapeño, plus more slices for topping
1 cup heavy cream
1/2 cup sour cream or plain Greek yogurt
3 large eggs
3/4 cup coarsely shredded sharp Cheddar (3 ounces)
3 tablespoons chopped parsley

Steps:

  • Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
  • On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
  • Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
  • While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
  • Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  • Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
  • Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
  • Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
  • Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

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