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Bacon Corncakes with Warm Maple Cream

(2)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings
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Wake up sleepyheads with pancakes loaded with savory and sweet flavors. Mmm.

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

Ingredients

8
slices bacon
1
box (10 oz) 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
690mg
29%
Total Carbohydrate
136g
45%
Dietary Fiber
3g
13%
Sugars
23g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
15%
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 Choice
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.
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