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Crispy Bacon Corn Pie
Created by: Howcan Team
Ingredients
- 8 slices of bacon
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 1/2 cup heavy cream
- 2 eggs, beaten
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Place the bacon slices on a baking sheet and bake for 15-20 minutes until crispy. Remove from the oven and let cool. Once cooled, crumble the bacon into small pieces and set aside.
- In a food processor, combine 1 cup of flour, 1/2 cup of cornmeal, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes. Stir in the corn kernels and cook for 5-7 minutes until the corn is tender. Remove from heat and let cool slightly.
- In a separate bowl, whisk together 1/2 cup of heavy cream and 2 beaten eggs. Stir in the crumbled bacon, shredded cheddar cheese, grated Parmesan cheese, and chopped parsley. Add the corn mixture and mix until well combined.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the dough into the pie dish and trim any excess overhang. Pour the corn mixture into the pie crust and spread evenly.
- Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
- Allow the pie to cool for 10 minutes before slicing and serving. Enjoy your crispy bacon corn pie!
Corn pie with a crispy bacon crust is a delectable dish that combines the sweetness of corn with the savory goodness of bacon. This unique twist on a classic comfort food has its roots in Southern cuisine, where corn is a staple ingredient. The dish is believed to have originated in the rural kitchens of the American South, where resourceful cooks combined local ingredients to create hearty and flavorful meals. One renowned chef known for his exceptional corn pie with a crispy bacon crust is Chef Marcus Samuelsson, whose Harlem restaurant, Red Rooster, has gained acclaim for its innovative take on traditional Southern fare. The dish has also gained popularity in other regions of the United States, with variations appearing on menus in restaurants from coast to coast. To create the perfect corn pie with a crispy bacon crust, it's essential to use fresh, sweet corn and high-quality bacon. The corn filling should be rich and creamy, with a hint of smokiness from the bacon. The crust, made from a mixture of crispy bacon, breadcrumbs, and seasonings, adds a satisfying crunch to each bite. For those looking to try a famous alternative method for making this dish, Chef Samuelsson's recipe incorporates a blend of spices and herbs that elevate the flavors of the corn and bacon, creating a truly unforgettable dining experience. Whether enjoyed at a renowned restaurant or homemade with care, corn pie with a crispy bacon crust is a delightful dish that celebrates the best of Southern cooking.
65 min
8
380 calories
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