Corn Bacon And Potato Pie Recipes

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F. Grease 9x13-inch glass baking dish. Cook bacon and onion in heavy large skillet over medium heat until bacon is crisp and onion is translucent, stirring frequently, about 8 minutes. Transfer to paper towel using slotted spoon. Drain well. Combine eggs with next 3 ingredients. Mix in bacon mixture. Pour into prepared baking dish, spreading mixture evenly. Bake until center is set, about 45 minutes. Cut into squares and serve.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
• In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
• Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

Steps:

• In a large frypan, cook bacon and onion together until bacon is crisp and onion is clear.
• Transfer mixture to a papertowel lined plate using a slotted spoon.
• Mix together eggs, potatoes, cheese, salt, and pepper.
• Add in well-drained bacon mixture; mix well.
• Pour into a greased 13x9 inch baking dish.
• Bake at 350 degrees for 45 minutes or until the center of the pie is set.
• Cut into squares and serve warm.