Bacon Corn Puddings

These individual bacon corn puddings are made with roasted corn and cornmeal to add a lot of extra corn flavor, along with the bacon and thyme. Delicious and light as a side dish or small main. 

When I first arrived back in the States a couple of years ago, I was excited to finally get a chance to shop at Trader Joe’s. I posted on Facebook that I’d love to hear about what my friends buy there so I could make a list of good things to try. 

My friend, Glenys, was the very first to respond: chargrilled corn, found in the freezer section. So much easier than doing it yourself, she said. I must say, she is absolutely right. The Trader Joe’s roasted corn is delightful and since it’s frozen, it's easy to keep on hand. If you want to use fresh corn for this and roast your own for this recipe though, go for it! 

(I know not everyone reading this will be able to see the post but for those of you who can, here’s the link: What Stacy’s friends buy at Trader Joe’s. My apologies to the rest of you.)

Bacon Corn Puddings

The original recipe that I adapted to make these lovely little puddings continued past the initial baking to decanting and then rebaking them with some cream poured on top. It also called for creamed corn so that wasn’t happening either. I have no idea how that would have tasted but I can tell you that these are lovely and light and delicious, despite falling a bit after they poofed up in the oven. 

Ingredients – for 4 individual puddings

1/2 small onion, diced

2 tablespoons butter, plus extra for buttering the ramekins

1 teaspoon sugar

1 1/2 cups or 200g roasted corn kernels (drained if canned)

1/4 cup or 30g bacon crumbles

2 tablespoons cornmeal

2 tablespoons cornstarch

2/3 cup or 160ml milk

1/3 or 80ml cup heavy cream

1 sprig fresh thyme, leaves picked

salt & pepper to taste

2 large eggs

Optional garnish:

2 tablespoons roasted corn, thawed

fresh thyme leaves

Method

Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.

Add the cornmeal, roasted corn, bacon crumbles and a pinch of salt and a couple of grinds of black pepper. Cook 2-3 minutes while stirring.

Whisk the cornstarch into the milk till its dissolved. 

Add the milk, cream, sugar and thyme to the pot. Cook over medium heat, stirring often, until mixture comes to a low boil and thickens. When you drag a spoon through it, it should be thick enough not to run back together. 

Remove 3/4 cup (187.5g) of the corn mixture and blend with a hand mixer until smooth. 

Stir back into the corn mixture in the pot. Taste and season with salt and pepper. Set aside to cool. 

I put mine in a bowl at this point because as much as I love my little Le Creuset pots, they take ages to cool down. If your cooking pot is more cooperative, please don’t dirty another vessel. 

Meanwhile preheat your oven to 400°F or 200°C and butter four ramekins. To give you an idea of size, mine hold just shy of 1 1/4 cups or 295ml when filled to the top. 

Once the corn mixture is cool, whisk the eggs well and mix them into it. 

Place the ramekins in a deep baking pan then divide the corn mixture between them. 

Fill the pan with hot water halfway up the sides of the ramekins.

Bake in your preheated oven for about 30 minutes or until puffy and golden on top. 

Top with some extra kernels of roasted corn and a few fresh thyme leaves for garnish. 

Serve warm. I decanted one for the photos but we ate the others straight out of the ramekins with a tomato and mozzarella salad on the side. Side dish or main? These bacon corn puddings work as either. 

Enjoy!  

It’s the second Monday of the month so that means my Baking Blogger friends are sharing recipes as well. Our theme, as you might guess from most of the titles below, is CORN. Many thanks to our organizer and host, Sue of Palatable Pastime. 

• Bacon Corn Puddings by Food Lust People Love
• Baked Corn Pudding by A Day in the Life on the Farm
• Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
• Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
• Oven Roasted Corn on the Cob by Sneha’s Recipe
• Street Corn Baked Empanadas by Magical Ingredients
• Taco Noodle Hot Dish by Palatable Pastime

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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Quick Corn Chowder - in an Instant Pot

This quick corn chowder is creamy and rich. It’s made with cream, cream cheese and plenty of sharp cheddar, not to mention tender red potatoes and crispy bacon. You can enjoy this savory warming soup in fewer than 30 minutes because instead of a long, slow simmer, it’s cooked under pressure in an Instant Pot.

Way back in 2016, I ordered an Instant Pot from Amazon. We were only in the States for a few weeks and, much to my chagrin, I never got around to trying it out before we headed home to Dubai. It never even made it out of the box. Of course, the Instant Pot couldn’t come with because it’s 110V and Dubai runs on 220V.

Since then I’ve traveled back and forth from overseas to Houston, only managing to get organized enough to make one recipe in the Instant Pot. It was delicious - a carrot snack cake, but still. Only one in almost four years of holidays with the Instant Pot. Sad, right?

That’s why I’ve joined a new bloggers group called Multicooker Monday where we will be sharing recipes using Instant Pots, slow cookers, sous vide precision cookers and even air fryers. This is our inaugural post. I hope this is the motivation I need to use the darn Instant Pot more. Make sure to scroll down to the bottom to see what everyone else has made today.

Quick Corn Chowder

If you don’t have an Instant Pot, this recipe can also be made using a traditional pressure cooker, or go old school and slow simmer the ingredients until the corn is tender and the potatoes are cooked through, before adding the cheeses, cream and milk in a stovetop soup pot. My recipe has been adapted from one on Taste of Home.

Ingredients
3 thick cut slices smoked bacon (about 6 oz or 170g)
1 medium onion, chopped
3 garlic cloves, minced
3 1/2 cups or 830ml chicken stock
3 cups or 16 oz or 450g fresh or frozen corn
4 medium (or 8 small) red potatoes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon ground cayenne
4 oz or 113g sharp cheddar cheese, grated, plus extra for garnish, if desired
2 tablespoons cornstarch
4 oz or 113g cream cheese
1/2 cup or 120ml heavy whipping cream
1/2 cup or 120ml milk
Salt to taste
To garnish: green onion tops, chopped

Method
If you are using medium sized red potatoes, peel them and cut them into 1/2-inch or 1cm cubes. If you are using the baby red potatoes just cut them in half. Put the potatoes in a bowl with cool tap water and set them aside.

Cut bacon slices in small pieces and put them in the Instant Pot in as close to a single layer as you can manage.

Press the Sauté button and adjust to high heat. Cook the bacon bits scooting them around with a wooden spoon or silicone spatula to make sure they are all starting to crisp up. Keep stirring and frying until they reach your desired crispness, about 7-8 minutes.

Scoop the bacon bits out with a slotted spoon and put them on a paper towel to absorb the grease. Pour the bacon grease out into a heatproof measuring cup and then put 2 tablespoons of it back into the Instant Pot. (Save the rest of the bacon fat in a clean jar in your refrigerator for use in another recipe.)

With the Instant Pot still on sauté, add in the chopped onion and minced garlic. Cook for several minutes, stirring often, or until the onion is translucent.

Add in the chicken stock, corn, red potatoes, the two ground peppers and the sugar.

Lock the lid on your Instant Pot and make sure the vent is closed. The original instructions say to select manual setting; adjust the pressure to high and set the time for 15 minutes. I have one of the older Instant Pots so the instructions are a little different for mine. I select Soup, then adjust to high and set the time. Yours may differ as well so consult your owner’s manual.

When the cooking time is up, quick-release the pressure according to the manufacturer's directions.

Combine the grated cheddar with the cornstarch and mix well to coat. This is a great way to ensure that you don't create any lumps when adding the cornstarch to the soup.

Once again, select the sauté setting on your Instant Pot and adjust for low heat. Pour the cream and milk into the chowder. Stir well. Add the cream cheese cut in cubes. (Most of it sunk immediately!)

Add in the cornstarch-coated cheese and stir well.

Cook, stirring constantly, until the chowder thickens slightly and the cream cheese is completely melted, about 6-8 minutes. Taste for salt and add a little, if needed. Since chicken stock and cheese can both be quite salty, I often find that no additional salt is necessary for my taste. You do you.

Add in the crispy bacon, keeping back a little for garnish. Serve each bowl sprinkled with green onion tops, the reserved bacon, and if desired, (DO IT!) additional grated cheese.

Enjoy!

Super big thanks to Sue of Palatable Pastime for creating the multicooker group and hosting our inaugural event. I am looking forward to using my Instant Pot more. Check out the other multicooker recipes below!

• Instant Pot Mashed Potatoes with Sour Cream and Chives from Karen's Kitchen Stories
• Instant Pot Chicken and Mushrooms from Making Miracles
• Instant Pot Spaghetti from Palatable Pastime
• Quick Corn Chowder - Instant Pot from Food Lust People Love

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Fried Jalapeño Corn Puffs #BreadBakers

Crunchy on the outside and fluffy on the inside, these fried jalapeño corn puffs are savory doughnuts of a most delicious kind.

If you’ve been reading along here for the past eight years, you’ll know that I seldom deep-fry anything. I know, I know. Odd for a cook raised in the southern tradition. My grandmother thought nothing of frying chicken, often more than once a week, if we were visiting. I think she could do it in her sleep. Her fried chicken was the best, a dish I still attempt occasionally. Despite watching and helping her many times, even taking notes, somehow mine is never quite as good.

In fact, there are only three fried recipes on this blog, if you don’t count pan-frying in very little or no oil, which I do not: Spicy fried chicken à la Maya Angelou; deep fried cod fritters, a Brazilian specialty; and tali machchi, a spicy fish dish from Goa on the west coast of India.

But when our host for this month’s Bread Bakers chose fried bread leavened with yeast as our theme, I couldn’t resist making a savory snack. These would be perfect appetizers for a summer cocktail party, made with fresh sweet corn.

Fried Jalapeño Corn Puffs
These crunchy outside, fluffy inside little corn puffs are well worth heating up the oil and throwing an apron on. When deep-frying, always be aware of the possibility of popping oil, keeping your face well away from the pot. I also suggest making sure pets and children are not underfoot.

Ingredients
For the puff dough:
1/2 cup or 120ml warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1 large egg, lightly beaten
1 tablespoon shortening, at room temperature
1/2 teaspoon fine sea salt
1 1/2 cups or 190g strong white bread flour
1 cup or 145g sweet corn niblets, fresh cut off the cob or frozen
1-2 jalapeños, depending on your spiciness tolerance

To fry the puffs:
Canola or peanut oil – enough to allow 2 in or 5 cm of oil in your deep frying pot

Optional for serving:
Freshly grated Parmesan cheese

Method
If you are using frozen corn, thaw it and leave it to drain on a clean kitchen towel or paper towels, until you are ready to add it to the dough.

Measure the water into bowl. Add the yeast and sugar. Set aside for a few minutes to make sure your yeast is active. It should begin to bubbly and froth.

Meanwhile cut the stems off the jalapeños and mince them finely. If you have a low tolerance for spicy heat, use only one pepper and remove the seeds and membrane before mincing. We fall very much into the spicier the better camp.

Whisk the shortening, egg and salt into the bowl.

Sift in the flour and mix well. This creates a very thick batter or a very soft dough. Same same.

Fold in the corn and jalapeños. Cover and let rise overnight in the refrigerator or until doubled in a warm place.

Heat your oil in a wide deep pot to the ideal deep-frying temperature of 375°F or 190°C. I always use a thermometer because I am very bad at guessing how hot the oil is. (If you don't have a thermometer, here are some tips from E-How.)

Use a tablespoon or cookie scoop to gently drop the batter into the hot oil, being careful not to overcrowd the pot, which lowers the oil temperature. I have a two-tablespoon cookie scoop. Filling it about halfway made these perfect little puffs.

Fry the puffs until golden brown on one side, turning them over to lightly brown the other side.

Use a slotted spoon to scoop the puffs out of the oil and drain on a wire rack or on paper towels. Keep warm in a very slow oven until all the puffs are fried.

Once my fried jalapeño corn puffs were all ready, I pulled them out of the warm oven and grated a little Parmesan over the top. I suggest you do the same.

Enjoy!

Many thanks to Sneha of Sneha’s Recipe, our host for this month’s yeasty fried bread event. It was an excellent challenge! Check out the great recipes our members have created today.

• Batterway Drop Doughnuts by Sara's Tasty Buds
• Buttermilk Beignets by Anybody Can Bake
• Fried Jalapeño Corn Puffs by Food Lust People Love
• Mochi Doughnuts by All That's Left Are The Crumbs
• Pączki by A Messy Kitchen
• Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef
• Samoan German Buns by Gayathri's Cook Spot
• Sufganiyot (Hanukkah Jelly Donuts) by Karen's Kitchen Stories
• Whole Wheat Bhatura by Ambrosia
• Yeasted Bhatura by Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.

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Cheesy Grilled Corn Tartlets #BakingBloggers

These cheesy grilled corn tartlets boast grilled fresh corn, melty Saint Félicien cheese and a pretty slice of tomato on top, baked up in a flakey puff pastry crust.

Growing up mostly in the United States, I was spoiled with ample sweet corn every summer. When the first ears would start appearing at farm stands and grocery stores, we would eat it often. Boiled briefly, embuttered, with a sprinkling of salt and black pepper.

What I didn’t realize until I moved overseas was that not every country feels the same way about corn on the cob as we do.

In France and Brazil in particular, corn is cow feed. The varieties they grew, at least when I lived there, were not sweet or juicy. An Australian friend once told me the story of serving up sweet corn on the cob to her French in-laws. They stared at their plates in horror, not even knowing where to start. At first she couldn’t figure out what was wrong. Then, thinking that the cob was the problem, she sliced the niblets off for them, but still they picked at the corn, just to be polite. Mais, non, people don’t eat cow feed! My friend and I had a good laugh but we both agreed that there is nothing better than good sweet corn, eaten right off the cob.

Now that I’m home in Houston again, that tradition continues. Just recently fresh sweet corn was on sale: six ears for only one dollar! After the high prices of imported sweet Australian corn in Dubai, I was in heaven. I bought 36. My husband and I ate sweet corn for days and, I tell you, friends, it was glorious.

Cheesy Grilled Corn Tartlets

Sweet corn is fabulous just on its own but if you want to get fancy, grill it on a grill pan or over a charcoal fire to add a smoky flavor, then cut the niblets off and use it in cheesy grilled corn tartlets. We ate these little beauties as a main course, alongside salad and green beans, but they would also be perfect for a special tea party or brunch.

Ingredients for 6 individual tartlets (4 in or 10cm)
2 small ears corn or sub 3/4 cup or 150g frozen niblets, thawed
150g strong flavored, melty cheese like Saint Félicien or Camembert
Small bunch green onions, finely sliced, plus extra for garnish - optional
1 ripe but firm large tomato
2 eggs
1/4 cup or 60ml cream
1/4 teaspoon sea salt
few grinds fresh black pepper
8 3/4 oz or 250g ready rolled puff pastry sheet

Method
Use a grill pan over a medium high heat to grill your corn on the cob. Turn every couple of minutes until there are some nice charred marks all over the cobs. I used two for the tartlets and ate two with butter. So good!

Set aside to cool.  When cool enough to handle, cut the niblets off of the cobs. Mince your green onions and set aside a small pile for garnish. Cut the rind off of your cheese, if it has one. Then cut the cheese into small pieces. Set aside a small pile for adding to the tartlets just before baking.

Slice your tomato into six circles and lay them out on paper towels to get rid of excess juice.

Preheat your oven to 375°F or 190°C. Prepare your tartlet pans by cutting out little circles of baking parchment and placing them in the bottom of the pans. This will make removing the tartlets much easier.

Unroll your puff pastry sheet and cut it into six equal pieces. Fit the puff pastry into each pan. Press down on the pastry all around the edges and remove the excess.

In a medium mixing bowl, whisk your eggs together with the cream, salt, corn, green onions and cheese. Give the bowl a few good grinds of fresh black pepper.

Put the lined tart pans on a cookie sheet. Use a measuring cup to distribute the filling relatively evenly in the six tartlets. Top each with a slice of tomato, then sprinkle on the reserved cheese.

Pop the tartlets in your preheated oven. Bake for about 20-25 minutes or until pastry and filling are both golden.

Remove from the oven and allow to cool for a few minutes.

Run the point of a knife or wooden skewer around the edges of the tartlets to loosen the crust. Carefully remove the tartlets from the pans.

Sprinkle on the reserved green onions for garnish, if desired, and serve warm or at room temperature.

This month my Baking Blogger friends are all sharing recipes that are perfect for a tea party. You can check them all out in the links below. Many thanks to our host this month, Sue of Palatable Pastime!

• Bacon and Scallion Mini Quiche by Palatable Pastime
• Cheesy Grilled Corn Tartlets by Food Lust People Love
• Choco Orange Brownies by Sneha's Recipe
• Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
• Chocolate Orange Shortbread by A Day in the Life on the Farm
• Creamsicle Cupcakes by Karen’s Kitchen Stories
• Fast and Easy Petit Fours by Our Good Life
• Lemon Coconut Squares by Jolene's Recipe Journal
• Mickey Birthday Cake Scones by Simply Inspired Meals
• Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
• Mini Rhubarb Muffins by Home Sweet Homestead
• Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
• Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
• Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Victoria Sponge Cupcakes by Cookaholic Wife

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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