Corn, Bacon & Cheddar Pie

I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. ūüôā

This recipe was adapted from The New York Times, contributed by Melissa Clark.  I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.

I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!

Yield: Serves 6 to 8

For the Crust:

  • 1/2 cup/65 grams all-purpose flour, plus more for rolling
  • 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
  • 1/4 cup/40 grams cornmeal or polenta/grits
  • 1/4 tsp fine sea salt
  • 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
  • 3 to 6 tablespoons ice water

For the Filling:

  • 1/2 large or 1¬†small red onion
  • 1¬†T¬†fresh lime juice, plus more to taste (from 1/2 lime)
  • 1/2 tsp fine sea salt, plus more as needed
  • pinch of granulated sugar
  • 4 ounces bacon (4 slices), diced
  • 1 1/2¬†cups fresh or frozen corn kernels (from 2 ears if fresh)
  • 2¬†T¬†chopped pickled jalape√Īo, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
  • 1 cup heavy cream
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 large eggs
  • 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
  • 3¬†T¬†chopped parsley

To Prepare the Crust:

  1. In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
  2. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
  3. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
  4. Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
  5. Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
  6. Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)

To Make the Filling and Finish the Pie:

  1. Heat oven to 425 degrees, preferably on convection.
  2. Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
  3. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
  4. Reduce oven temperature to 375 degrees, preferably on convection.
  5. While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
  6. Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
  7. Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  8. Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
  9. Stir in corn, 1/2 teaspoon salt and chopped pickled jalape√Īo. Cook until corn is tender, 2 to 5 minutes.
  10. Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
  11. Add cream, sour cream and eggs. Blend until you get a purée.
  12. Using a spatula, scrape corn purée back in pan with whole corn kernels.
  13. Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
  14. Scrape mixture into the baked pie shell.
  15. Top filling mixture with pickled red onion slices and jalape√Īo slices. Sprinkle with remaining 1/4 cup Cheddar.
  16. Cover the edge of the pie crust to prevent over-browning.
  17. Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

New Orleans Red Beans and Rice with Pickled Peppers

My family was very skeptical when I said that I was making Red Beans and Rice for dinner (read: they were complaining).  This quick dish changed their minds!  It was delicious.

I did add extra bacon (because I had it on hand), which may have improved the flavor, but I don’t think that it was necessary. ¬†I used Trader Joe’s jarred roasted red peppers and fire roasted jalape√Īos instead of the Peppadew peppers and pickled jalape√Īo.

We ate it with brown Basmati rice. The recipe instructs¬†to top the beans with a mound of rice- ¬†I thought that it was more aesthetically pleasing¬†served over the rice. ¬†ūüôā This recipe was adapted from Food and Wine.

  • 4 ounces thick-cut bacon, cut into 1/4-inch dice
  • 1 medium onion, finely chopped
  • 1 inner celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 pickled jalape√Īo or jarred fire roasted jalape√Īos, finely chopped
  • 1/4 cup chopped Peppadew peppers or jarred roasted red peppers, plus more for garnish
  • two 15-ounce cans red kidney beans
  • 1 cup chicken stock or broth
  • coarse salt
  • freshly ground pepper
  • rice, for serving (I used brown Basmati rice)
  • parsley, for garnish
  1. In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes.
  2. Add the onion, celery, garlic, pickled jalape√Īo and 1/4 cup of peppers and cook, stirring, until softened, 5 to 6 minutes.
  3. Add the beans with their liquid and the chicken stock and bring to a boil.
  4. Simmer over moderate heat until the liquid is slightly reduced, 8 minutes. Season the beans with salt and pepper.
  5. Mound rice in each serving dish and ladle the beans over the top. Garnish with chopped parsley or more peppers, as desired, and serve right away.

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