Corn Bacon Spoon Bread With Tomatoes Recipes

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.

Steps:

• Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped.
• Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
• Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls.
• Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan.

Steps:

• Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
• Whisk together the cornmeal, flour, salt and baking powder in a small bowl. Whisk together the creamed corn and egg yolks in a large bowl. Stir in the cornmeal mixture, scallions and chipotle. Whip the egg whites in another large bowl until stiff peaks form. Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
• Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes. Cool the spoon breads for 5 minutes in the pans. Run a thin spatula around the edges of each to loosen and then remove the breads from the pans. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees. Cook the bacon in a heavy-bottomed skillet over medium heat. When cooked, add the tomato and stir for two minutes. Add the corn and cook for another two minutes. Remove from the heat and set aside.
• Dab a paper towel with one tablespoon of butter and rub it evenly over the sides and bottom of a two-quart casserole. Set the casserole aside.
• In a three-quart saucepan, bring two cups of milk to a boil over medium heat. Once it begins to boil, begin sprinkling the cornmeal slowly over the liquid, stirring constantly. This will prevent the cornmeal from lumping. Stir the mixture over the heat until it becomes very thick, about three to four minutes. Remove from the heat.
• Add the remaining butter, stirring until it is completely incorporated. Stir in the remaining milk. Blend in the egg yolks. Add the bacon-corn mixture, salt and pepper to taste and blend.
• Whip the egg whites until they form a soft peak. Fold them into the spoon bread mixture. Scoop the mixture into the buttered casserole and place it in the oven and bake for 40 minutes.
• Serve with a spoon and more butter if desired.

Steps:

• Hollow out 4 tomatoes, . Season with salt and pepper and invert to drain. Cook 2 bacon slices with 1 garlic clove; chop, then toss with 1/2 cup chopped lettuce, 1/2 cup chopped stale bread cubes, 2 tablespoons mayonnaise and salt and pepper. Stuff into the tomatoes, then brush with the bacon drippings. Bake 20 to 30 minutes at 425 degrees F.

Steps:

• Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
• Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes. Stir and continue to microwave until thick, about 2 more minutes. Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
• Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick. Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth. Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese. Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
• Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper. Top the spoonbread with the tomato mixture. Serve with pickled vegetables.

Steps:

• In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.

Steps:

• In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
• Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.

Steps:

• In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.