Creamed Corn With Crispy Bacon On Sourdough Bread Recipe
Try out a typically American breakfast this weekend
There’s something typically American about creamed corn. Our Brit imaginations leads us to believe that people who live in clapboard houses eat it fresh from the fields in rocking chairs positioned on the porch, under blazing, brilliant skies.
Corn’s natural creaminess won’t be found in cans, so be sure to buy fresh cobs at a market if possible, as they’ll be far cheaper than the plastic-wrapped stuff. It can be hard to hold back from eating the kernels raw once you’ve cut them free and we recently found ourselves just gobbling it up like fruit before plunging into water. The creamed corn itself can be made as partner to a hot stew or braised chicken thighs, but with a dash of cream and a grating of nutmeg, we find it is best friends of all with salty, crisped bacon and chewy, toasted bread. Wash down with a glass of freshly squeezed orange juice and a strong coffee at the weekend.
- Preheat the broiler to medium-high. In a pan, sweat the onion on low heat in a pat of butter. Stand the corn vertically in a large bowl and use a long, sharp knife to cut away the kernels. Repeat with a second cob and try to include the base of the kernels, where lots of the juice is held. Add them to the onions, stir and add the water. Add a pat of butter and bring to a simmer under a lid for 10 minutes.
- Lay out the bacon on an aluminum foil-lined baking sheet. Broil on the highest rack until crisp, turning halfway.
- When the kernels are tender, add the cream and grate in a good seasoning of nutmeg, tasting as you go. Season modestly and blend with a stick blender until smooth. Keep warm while you toast or broil the bread. Butter it lightly, then top with the corn and bacon.
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