Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!
6 ears corn
2 cups milk
1 chopped leek
4 slices bacon
Salt/pepper to taste
Cut kernels from ears of corn to measure 3 cups
Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
Add leek to pan and cook 2 minutes or until tender, stirring constantly
Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
Reduce heat and simmer for 3 minutes or until slightly thick
Sprinkle with the crumbled bacon just before serving
My daughter Ava and I have been reading Little House in the Big Woods and Little House on the Prairie. She LOVES the books, her first real “big girl chapter books” and loves hearing about the stories from that time that seems so long ago. We talk about the Ingalls family, and the Spartan living compared to our life today. “Can we give Laura some of my toys?” asked Ava. Melt my heart!
In one of the chapters, Ma made Hasty Pudding. There are a bunch of recipes online and I’m sure there are many variations, but in the book they described it as a cornmeal porridge with some maple syrup and butter. So that’s what we made! Super fun kid experience to watch and learn and super yummy! 🙂
Corn meal package should have instructions for quantities and cook times. I usually make a larger batch, about 1 cup cornmeal + half a large pot of water. I realize that’s not very helpful, but it’s one of those things you’ll need to check based on how finely ground your cornmeal is.
You can adjust water to make it thicker or thinner
Like gorgonzola? Then you will love this dish! Don’t like it? Then simply omit and stick with the parmesan cheese. This is a wonderful polenta & greens dish, spiced with some hot chili flakes and pepper and topped with cheese. Not really a kid dish, given the spice, but you could make a dish of plain polenta and top with cheese – a favorite in our house!
My sister was in Peru recently and brought back this fabulous recipe – Salvadoran Papusas. So easy, so fun! Basically mix finely ground corn meal (called masa harina or masa de maiz) with water, add whatever toppings/stuffings you want (like cheese, herbs, cooked meat, veggies) and fry in a dry pan (no oil). I topped with Cilantro Lime Crema and these were delicious!
Finely ground corn meal
Toppings/stuffings: cheese, spices, veggies, cooked meat. I did these simply with some cheddar jalapeno cheese.
Put corn meal in a bowl and add water stirring until a soft dough forms