CHEDDAR BACON CREAMED CORN – Southern cooking in the United States is full of soul and exquisite tastes. And, in my opinion, side dishes are equally vital as the main course. This Cheddar Bacon Creamed Corn is a delicious take on a classic cheese and bacon side dish.
CHEDDAR BACON CREAMED CORN
— 1/2 pound bacon
— 4 cups corn kernels (approximately 20 ounces (ca. 756 g))
— 1 Tablespoon bacon fat (optional)
— 1 cup heavy cream
— 2 Tablespoons sugar
— 2 Tablespoons unsalted butter
— 1 teaspoon salt
— Dash ground red pepper
— 1/4 teaspoon black pepper
— 1 cup whole milk
— 1 Tablespoon cornstarch (or 2 Tablespoons flour)
— 1/2 cup cheddar cheese grated
Cook the bacon. If using bacon fat, set aside 1 tablespoon. Remove the cooked bacon and set it aside.
Combine the bacon grease, corn, heavy cream, butter, sugar, salt, black pepper, and ground red pepper in a medium saucepan over medium heat.
In a small bowl, whisk the milk and cornstarch together. Pour into the corn mixture.
Stir in the cornstarch and cook, stirring occasionally, until the sauce thickens, about 15 minutes.
Remove the pan from the heat. Chop the bacon and combine it with the cheddar cheese. Stir until the cheese is completely melted. Season with salt, black pepper, and a pinch of ground red pepper to taste. Serve warm.
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