Take creamed corn from mundane to memorable with this recipe for 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 (Outdated, I know.)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.
Everyday creamed corn gets dressed up for dinner with a slightly caramelized sauce and maple bacon.
- 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
- 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.)
- While bacon cooks, melt butter in a heavy saucepan or skillet.
- Add corn and sugar.
- Heat on top of the stove on low approximately 20- 25 minutes, until thickened.
- Stir in crumbled bacon and top with pepper.
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!!
Keywords: bacon, corn, creamed corn, maple, vegetablerecipe
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.