Do you ever get in a cheesy, bacony kind of mood? That's probably a
silly question, isn't it? So, there I was, on my own for dinner and it
was getting late. I was wrapped up in a dozen projects, papers
everywhere, the remnants of cooking projects everywhere. One of these
days I should take a photo of the chaos this place goes through during
the day. But, back to the subject of dinner...
I looked through the fridge supply and saw I had bacon and cheddar
cheese, not always staples in my house. A scan of the cupboards
revealed a lonely can of plain corn. Milk, flour, garlic and spices I
always have. I was picturing something hot and cheesy and melty and
bubbling and that's exactly what I got. And now my little throw-togther
dinner is going on the regular dinner rotation because it was goooood.
1 Tablespoon olive oil or butter
1 Clove garlic, peeled and minced
2 Tablespoons all purpose flour
1 Cup milk (I used low fat)
Salt (I used 1/2 teaspoon) and pepper to taste
Dash of paprika
1 can (approx. 15 oz.) salt and sugar free corn kernels, drained
4 pieces thick cut bacon, cooked and crumbled
3/4 Cup shredded cheddar cheese, divided (I used low fat)
2 Tablespoons chopped scallions or chives
Add the oil and garlic to a large skillet and cook on low for a couple
of minutes until the garlic has softened but not browned. Whisk in the
flour until it forms a paste and then slowly whisk in the milk. Cook on
low heat for a couple of minutes until it thickens. Season with salt,
pepper and paprika. Turn off the heat and whisk in 1/2 cup of the
cheese until it is incorporated. Add the corn, scallions and bacon and
stir to combine. Pour the mixture into one or more baking dishes. I
used two 12 oz. bakers. Sprinkle the remaining cheese on top and bake
in a 400 degree oven for about 15 minutes or until the cheese has melted
and the top is a light golden brown. Makes 2 - 3 servings.
This sounds marvelous. I still have a bunch of frozen corn in the freezer from a few weeks ago. This will be perfect on a cold winter night. I am getting all warm on the inside already.ReplyDelete
Oh yes I most certainly get in a cheesy bacon-y kind of mood. Add corn in there and I'm a happy gal.ReplyDelete
And you should see the mess around here when I'm busy with projects. It's embarrassing when there are unexpected visitors.
I love all three things and I think I can actually taste this in all it's yumminess!ReplyDelete
"Do you ever get in a cheesy, bacony kind of mood? That's probably a silly question, isn't it?"ReplyDelete
Why YES, yes it is a silly question!
This looks AMAZING, and I can't wait to make it!
You had us at bacon!! Yum!! So tasty!ReplyDelete
cheese, bacon, scallions....yeah, yeah I like these thingsReplyDelete
I almost took a photo of my kitchen today, it was that bad, so I know exactly what you mean, Anita. But, you know what? If the result means you throw together something so delicious that it becomes a regular in the dinner rotation, it's all worth it! Cheesy bacony corn sounds like my kind of meal!ReplyDelete
Anita, this looks delicious! Nice photography, too, with the orange pan against all that wonderful cheese :)ReplyDelete
Such a fall 'theme'including your beautiful Le Cruset set, of course. Love the comforting, and delicious casserole!xoReplyDelete
Now I know what to do with my leftover ears of corn sitting in my veggie bin going "eat me pleeease" Also you finally gave in bought your LC cocottes!ReplyDelete
I make this same recipe that I found on goboldwithbutter.com ...it's so much more amazing than you think it will be!ReplyDelete
I made this same recipe and added an egg before baking. It was delicious & My husband loves it also!ReplyDelete
Anonymous: why add an egg?ReplyDelete
Why did you add the egg? Scrambled?ReplyDelete