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Bake-Off® Contest 46, 2013
Castle Pines, Colorado

Bacon Corncakes with Warm Maple Cream

Wake up sleepyheads with pancakes loaded with savory and sweet flavors. Mmm.

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  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 4
 

Ingredients

8
slices bacon
1
box (10 oz) Green Giant® frozen shoepeg white corn & butter sauce
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1
egg
1 1/2
cups Pillsbury BEST® Self-Rising Flour
2/3
cup maple-flavored syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-inch skillet, cook bacon 8 minutes over medium-high heat or until crispy around edges. Remove from skillet; drain on paper towels. Reserve 1 tablespoon bacon drippings; set aside. Microwave frozen corn as directed on box. Pour into medium bowl; set aside.
  • 2 In blender or food processor, place 1/2 cup of the sweetened condensed milk, 1 cup water, egg and 3 tablespoons of the corn and butter sauce. Cover; blend on high speed 5 to 10 seconds or until smooth.
  • 3 In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside.
  • 4 Spray griddle or skillet with Crisco® Original No-Stick Cooking Spray. Heat over medium-high heat (375°F). Stir batter; for each corncake, pour about 1/4 cup batter onto griddle. Crumble 1/2 slice cooked bacon over each corncake. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
  • 5 Meanwhile, in medium microwavable bowl, mix the remaining sweetened condensed milk and maple-flavored syrup. Microwave on High 30 to 60 seconds, stirring once, or until thoroughly heated. Serve over corncakes.
  • 1 In 12-inch skillet, cook bacon 8 minutes over medium-high heat or until crispy around edges. Remove from skillet; drain on paper towels. Reserve 1 tablespoon bacon drippings; set aside. Microwave frozen corn as directed on box. Pour into medium bowl; set aside.
  • 2 In blender or food processor, place 1/2 cup of the sweetened condensed milk, 1 cup water, egg and 3 tablespoons of the corn and butter sauce. Cover; blend on high speed 5 to 10 seconds or until smooth.
  • 3 In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside.
  • 4 Spray griddle or skillet with Crisco® Original No-Stick Cooking Spray. Heat over medium-high heat (375°F). Stir batter; for each corncake, pour about 1/4 cup batter onto griddle. Crumble 1/2 slice cooked bacon over each corncake. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
  • 5 Meanwhile, in medium microwavable bowl, mix the remaining sweetened condensed milk and maple-flavored syrup. Microwave on High 30 to 60 seconds, stirring once, or until thoroughly heated. Serve over corncakes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
690mg
690%;
Total Carbohydrate
136g
136%
(Dietary Fiber
3g
3%
  Sugars
23g
23%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
25%;
Iron
15%;
Exchanges:
7 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
9
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.