Friday, November 18, 2005
Creamed Corn with Bacon
My mom makes this corn every Thanksgiving, but I could eat it every day of the year! The flavors go wonderfully with roast turkey or chicken, and also make an interesting addition to a sandwich!
Ingredients:
6 slices bacon, diced
2 T. chopped onion
2 T. flour
2 cans creamed corn
1 egg, lightly beaten
Step-by-step:
1. Brown bacon until crisp; drain on paper towels.
2. Drain off all but 2 T. bacon fat and sauté onion until translucent.
3. Add flour to onions and brown mixture.
4. Stir in creamed corn. Cook on low until mixture has thickened slightly. Add egg; stir well. Add diced bacon pieces; stir to combine.
5. Pour mixture into a greased casserole dish and bake ½-hour at 350 degrees. Serve warm.
Ingredients:
6 slices bacon, diced
2 T. chopped onion
2 T. flour
2 cans creamed corn
1 egg, lightly beaten
Step-by-step:
1. Brown bacon until crisp; drain on paper towels.
2. Drain off all but 2 T. bacon fat and sauté onion until translucent.
3. Add flour to onions and brown mixture.
4. Stir in creamed corn. Cook on low until mixture has thickened slightly. Add egg; stir well. Add diced bacon pieces; stir to combine.
5. Pour mixture into a greased casserole dish and bake ½-hour at 350 degrees. Serve warm.
Labels: side dishes
