Creamed Corn Gratin With Fried Onion Rings And Bacon Recipes

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes.
• Add corn; saute 1-2 minutes longer or until onion and corn are tender.
• Stir in the cream, broth, bacon, and pepper.
• Cook and stir for 5-7 minutes or until slightly thickened.
• Stir in cheese and parsley.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON

Steps:

• Preheat oven to 350°F
• Spread breadcrumbs on rimmed baking sheet; bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp.
• Using slotted spoon, transfer bacon to paper towels.
• Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn.
• Discard remaining drippings.
• Place flour in medium bowl.
• Sprinkle with salt and pepper.
• Separate red onion slices into rings and toss in flour to coat lightly.
• Heat 1/2 cup oil in same large skillet over medium-high heat.
• Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side.
• Transfer onion rings to paper towels.
• Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl.
• Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish.
• Add butter to pot with reserved bacon drippings; melt over medium-high heat.
• Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes.
• Add frozen corn; sauté 5 minutes.
• Add milk and cream; bring to boil.
• Gradually stir in grits and cayenne pepper.
• Reduce heat and simmer until mixture thickens slightly, about 3 minutes.
• Remove from heat.
• Stir in cheese and remaining green onions.
• Season with salt and pepper.
• Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F
• Bake gratin uncovered 25 minutes.
• Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.