Cake with creamed corn and bacon: a succulent recipe

Cake with creamed corn and bacon: a succulent recipe

There are days when only a hearty and creamy recipe can satisfy our hunger. For moments like these, Creamed Corn and Bacon Casserole is the ideal choice.




With the crunchy dough and the very juicy filling, the flan can be served for lunch, dinner and even as a more elaborate afternoon snack. Try it today!

Casserole recipe with creamed corn and bacon

Time: 1h10 (+20min in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

  • 2 cups (tea) of wheat flour
  • 2 tablespoons margarine
  • 1 tablespoon olive oil
  • 2 tablespoons ice water (approximately)
  • Cream cheese to taste to accompany

Filling

  • 2 cups milk (tea)
  • 2 cans drained corn
  • 3 tablespoons melted butter
  • 1 grated onion
  • 3 tablespoons of wheat flour
  • 2 teaspoons of salt
  • 1 pinch of nutmeg
  • 1 cup diced fried bacon
  • 2 tablespoons grated parmesan

Preparation method:

  1. In a bowl, mix the flour, margarine and olive oil until crumbs form.
  2. Add the water, little at a time, and knead with your hands until it forms a dough. If necessary, add more water.
  3. Wrap in cling film and refrigerate for 20 minutes.
  4. For the filling, blend the milk and half the corn in a blender. Reserve.
  5. Melt the butter, brown the onion, sprinkle in the flour, stirring constantly, and cook for 3 minutes.
  6. Pour the beaten corn with the milk, the rest of the corn, the salt, the nutmeg and cook over low heat, stirring until it thickens. Let cool.
  7. Roll out the dough with a rolling pin and use it to line the bottom and edges of a 25cm x 35cm baking pan.
  8. Spread the creamed corn, bacon, parmesan and cook in a preheated medium oven for 30 minutes or until golden brown.
  9. Serve the casserole accompanied by cream cheese.

Source: Terra

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