Have you ever looked for a way to “Jazz-up” an every day vegetable like corn to serve with your favorite BBQ?
Here is a great way to change things up. Like a lot of my recipes, you can add or delete some of the ingredients like onion or pepper.
I like to use my cast iron skillet for this recipe and cook it on my grill. I think it adds a little smokiness to it. But you can certainly cook this in your oven. You can use fresh or canned corn, of course, fresh is always better.
1 cup of whole-kernel corn
1 cup of cream corn.
1 cup sour cream
1/2 cup diced red or green pepper (you can substitute Jalapeños, seeded, if you want a little more heat)
1 sweet red or yellow onion diced.
1/2 pound of bacon, cooked and diced.
2/3 cup all-purpose flour
1/2 cup yellow corn meal
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 cup shredded cheddar cheese.
DIRECTIONS: precook your bacon and set aside
Using some of the bacon grease, sauté the green pepper & onion until softened and set aside.
Fire up your grill for indirect heat to 350 degrees F. Grease a 10 inch cast iron skillet or a 9 x 13 baking dish.
In a large bowl combine all of the ingredients and mix well. Pour into your skillet or baking dish and bake over indirect heat for about 45 to 50 minutes. The top should be golden brown and bubbly.
Remove from heat and let it set for about 5 minutes before serving.
Let me know if you “Like” this recipe. What would you serve it with? Share it with your friends and thanks for following Big Guy BBQ Crew Chicago.