Creamed Corn Gratin With Fried Onion Rings And Bacon Recipes

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Steps:

• Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

Steps:

• Preheat oven to 350°F
• Spread breadcrumbs on rimmed baking sheet; bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp.
• Using slotted spoon, transfer bacon to paper towels.
• Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn.
• Discard remaining drippings.
• Place flour in medium bowl.
• Sprinkle with salt and pepper.
• Separate red onion slices into rings and toss in flour to coat lightly.
• Heat 1/2 cup oil in same large skillet over medium-high heat.
• Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side.
• Transfer onion rings to paper towels.
• Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl.
• Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish.
• Add butter to pot with reserved bacon drippings; melt over medium-high heat.
• Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes.
• Add frozen corn; sauté 5 minutes.
• Add milk and cream; bring to boil.
• Gradually stir in grits and cayenne pepper.
• Reduce heat and simmer until mixture thickens slightly, about 3 minutes.
• Remove from heat.
• Stir in cheese and remaining green onions.
• Season with salt and pepper.
• Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F
• Bake gratin uncovered 25 minutes.
• Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.