Best 4 Impossibly Easy Calico Corn And Bacon Pie Recipes

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Indulge in the tantalizing flavors of classic comfort food with our impossibly easy calico corn and bacon pie recipes. This delectable dish is a harmonious blend of sweet corn, savory bacon, and a creamy, cheesy filling, all enveloped in a flaky, golden-brown crust. Our collection offers a variety of recipes tailored to different preferences and dietary restrictions. Whether you crave a traditional calico corn and bacon pie, a gluten-free version, or a vegetarian alternative, we have the perfect recipe for you. Embark on a culinary journey with us as we explore the delightful world of calico corn and bacon pies, promising a symphony of flavors that will satisfy your taste buds and leave you craving more.

Let's cook with our recipes!

CRUSTLESS CORN AND BACON PIE



Crustless Corn and Bacon Pie image

This amazing lightened up version of a classic corn and bacon pie is easy to make and couldn't be more delicious. Made with eggs, fresh corn, crispy bacon, and red peppers.

Provided by Kristen McCaffrey

Categories     Breakfast     Dinner     Lunch

Time 50m

Yield 6

Number Of Ingredients 11

4 pieces bacon, coarsely chopped (center cut)
1 small onion, chopped finely
1 cup red bell pepper, chopped
2 ears corn, cut off the cob
1 cup skim milk
6 eggs
1/4 cup chives, minced
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/2 cup Gruyère cheese, shredded (about 2 oz)

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest. If your pan tends to stick, spray it with cooking spray.
  • Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.
  • Add the corn and cook until cooked just through, about 3 minutes.
  • Meanwhile, whisk together the eggs and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.
  • Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.
  • Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.

Nutrition Facts : ServingSize 1 slice, Calories 238 cal, Carbohydrate 12 g, Fat 15 g, Protein 13 g, Fiber 2 g, SaturatedFat 5 g, Cholesterol 205 mg, Sodium 479 mg, Sugar 7 g

CORN AND BACON PIE



Corn and Bacon Pie image

Provided by Susan Reid

Categories     Milk/Cream     Egg     Brunch     Bake     Lunch     Bacon     Cornmeal     Corn     Swiss Cheese     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray
Dressing
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)

Steps:

  • For crust:
  • Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
  • Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For filling:
  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
  • Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
  • Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

CALICO CORN AND BACON PIE



Calico Corn and Bacon Pie image

Make and share this Calico Corn and Bacon Pie recipe from Food.com.

Provided by JWPsMom

Categories     Breakfast

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

16 slices Ready Crisp bacon, crumbled
1/4 cup onion, diced
1/4 cup green bell pepper, diced
14 ounces corn, drained
2 ounces pimientos, diced and drained
2/3 cup Bisquick Heart Smart mix
1 cup skim milk
2 eggs
1/8 teaspoon pepper

Steps:

  • Combine bacon, onions, green pepper, corn and pimientos and sprinkle in bottom of a sprayed 9" pie plate. Stir together remaining ingredients and slowly pour into pie plate. Bake for 30 min @400.

Nutrition Facts : Calories 119.1, Fat 2.6, SaturatedFat 0.7, Cholesterol 71.3, Sodium 60.5, Carbohydrate 20.5, Fiber 2.2, Sugar 2.9, Protein 6.1

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS



Corn, Bacon and Cheddar Pie With Pickled Jalapeños image

Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.

Provided by Melissa Clark

Categories     weekday, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 17

1 cup/130 grams all-purpose flour, plus more for rolling
1/4 cup/40 grams cornmeal
1/4 teaspoon fine sea salt
1/2 cup/115 grams cold unsalted butter (1 stick), cubed
3 to 6 tablespoons ice water
1 small red onion
1 tablespoon fresh lime juice
1/2 teaspoon 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 small ears if fresh)
2 tablespoons chopped pickled jalapeño, plus more slices for topping
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 tablespoons chopped parsley

Steps:

  • Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. 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. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
  • On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
  • Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
  • 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. Coarsely chop remaining onion and set aside.
  • Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  • Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
  • Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
  • Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
  • 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.

Tips:

  • Use fresh corn for the best flavor. If using frozen corn, thaw it completely before using.
  • If you don't have a cast iron skillet, you can use a large nonstick skillet instead.
  • Be careful not to overcook the corn. It should be tender but still slightly crisp.
  • Use a sharp knife to cut the bacon into small pieces. This will help it cook evenly.
  • Don't skip the cheese sauce. It's what makes this pie so creamy and delicious.
  • Serve the pie warm with a side of your favorite salad.

Conclusion:

This calico corn and bacon pie is an easy and delicious dish that's perfect for any occasion. It's made with fresh corn, bacon, and a creamy cheese sauce, all wrapped up in a flaky crust. Whether you're serving it for breakfast, lunch, or dinner, this pie is sure to be a hit.

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