Creamed Corn with Maple Bacon

creamed corn with maple bacon-4.jpg

Creamed Corn with Maple Bacon

When meeting new people, I like it when they suggest a hook to help me remember their name.  For example, I often say, “My name is Paula, like Paula Abdul on American Idol.” (Outdated, I know.)

But today, I’m saying, “My name is Paula, just like Paula Deen.” (I’m pretty sure I have more in common with Paula D. than Paula A. anyway.) My younger sister sent me Paula Deen’s newest cookbook for Christmas, and one of the recipes inspired me to dress up this family favorite for special meals.

My older sister makes an easy creamed corn dish my husband loves. It’s so simple really– you don’t even need a recipe. After allowing canned creamed corn (pumped up with extra corn) to simmer on low heat for awhile, it becomes thick and slightly caramelized. Paula Deen gave me the idea to top it off with maple bacon. She added it to hominy, but it also takes this creamed corn to new heights.

Feel free to substitute fresh or frozen corn  for the whole-kernel corn depending on your emotional disposition regarding the canned stuff. Although I love fresh corn, canned corn evokes good memories for me, going back to the basement cafeteria of my elementary school years in Lucerne, Indiana, where it was easily the best vegetable on the menu.


Creamed Corn with Maple Bacon
 
Recipe type: Vegetable
Serves: 4
Prep time:
Cook time:
Total time:
 
Everyday creamed corn gets dressed up for dinner with a slightly caramelized sauce and maple bacon.
Ingredients
  • 4 strips bacon
  • Maple syrup
  • 1-2 tablespoons butter
  • 1 14-3/4 oz can creamed corn
  • 1 14-3/4 oz can whole-kernel corn (may substitute 1-1/4 cup of frozen or fresh corn)
  • 1 teaspoon sugar
  • Freshly ground pepper
Instructions
  1. Brush bacon with maple syrup. Arrange in a single layer on a baking sheet lined with parchment paper or a silicone mat. Bake at 375 for 25 minutes or until golden and crispy. Allow to cool. (A note from the voice of experience: Do not lay bacon on a paper towel to cool as bacon will stick to it like glue. Either leave in the pan or use a rack.)
  2. While bacon cooks, melt butter in a heavy saucepan or skillet.
  3. Add corn and sugar.
  4. Heat on top of the stove on low approximately 20- 25 minutes, until thickened.
  5. Stir in crumbled bacon and top with pepper.
Notes
This recipe doubles easily and I recommend you do so for company. If you like your corn creamier, add heavy cream just before you add the bacon until it's the consistency you like. Decadent!!

p.s. Merry Christmas to all of you, and may God bless you in 2012. Thank-you for your encouragement, support and most of all, coming back to visit again and again.

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{ 10 comments… read them below or add one }

Clare December 11, 2012 at 12:23 pm

This looks great, like the Corn O’brien my boys love.

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Food Frenzy January 7, 2012 at 4:40 pm

This looks amazing. I must try recipe.

We invite you to share this post and other food post at Food Frenzy.

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sis December 28, 2011 at 7:51 am

I love the yellow polka dot dish

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Paula December 30, 2011 at 2:58 pm

Thanks for noticing! I got it in Israel last summer.

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Betty @ scrambled hen fruit December 23, 2011 at 12:33 am

This looks like a great variation of an old favorite. 🙂 I have some corn that I froze last summer, and I bet it would be good like this. Bacon makes most everything better!

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Lorraine December 22, 2011 at 8:19 am

Corn is on our Christmas Day Dinner menu… I like this version!
BTW, have you ever cooked a whole beef tenderloin? It is a splurge this year and we are all excited. The last thing I want to do is ruin it! I have read so many *different* ways to cook it and I am not sure. Don’t want to slice and grill it outside but I don’t want to set off my fire alarm either 🙂 Any suggestions?

Merry Christmas, Paula! Sure glad you are my blogging Friend!

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Piper December 22, 2011 at 7:55 am

I love corn, but not creamed corn, BUT I need to say that this looks like the right ratios for me to love. I will try it. Merry Christmas Paula, thank you for a year of inspiration, starting with that awesome Greek Yogurt!

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Paula December 22, 2011 at 7:30 am

I’m terrible at remembering names, the older I get the worse it gets and I find it helpful to repeat the persons name often during a conversation with them when I first meet them.

Never seen bacon mixed in with corn…looks delicious. Merry Christmas Paula 🙂

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TheKitchenWitch December 22, 2011 at 7:22 am

Maple bacon is an inspired addition! Merry Christmas to you, Paula!

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Mal @ The Chic Geek December 21, 2011 at 12:24 pm

Yum! This looks so wonderful

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