Bacon stuffed corn cakes represent the perfect marriage of Southern comfort and innovative cooking, combining the sweet, tender texture of corn cakes with the smoky, savory richness of crispy bacon. These golden-brown delights offer a surprising burst of flavor with every bite, as the bacon filling creates a delicious contrast to the slightly sweet corn exterior. Whether served as an appetizer, side dish, or even a hearty breakfast option, these corn cakes elevate simple ingredients into something truly special.
The genius of bacon stuffed corn cakes lies in their textural complexity and flavor layering. The exterior boasts a crispy, golden crust that gives way to a tender, slightly sweet corn cake interior, while the bacon filling provides a smoky, salty surprise that transforms each bite into a complete flavor experience. This dish perfectly captures the essence of comfort food while offering enough sophistication to impress dinner guests.
What makes these corn cakes particularly appealing is their versatility and the way they can be customized to suit different tastes and occasions. The basic recipe serves as a canvas for creativity, allowing you to experiment with different types of bacon, add cheese for extra richness, or incorporate herbs and spices to create your own signature version. They can be made ahead of time and reheated, making them perfect for entertaining or meal prep.
How To Make Bacon Stuffed Corn Cakes
Ingredients
For the Bacon Filling:
- 8 strips thick-cut bacon, diced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon black pepper
- 1/4 cup sharp cheddar cheese, shredded (optional)
For the Corn Cake Batter:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh or frozen corn kernels
- 2 green onions, finely chopped
For Cooking:
- 1/4 cup vegetable oil for frying
- 2 tablespoons butter for additional richness
For Serving:
- Sour cream
- Hot sauce
- Additional chopped chives
- Maple syrup (for breakfast service)
Step-by-Step Instructions
Step 1: Prepare the Bacon Filling In a large skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes, stirring occasionally. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fat in the pan. Add the diced onion to the bacon fat and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Finish the Filling Remove the skillet from heat and stir in the softened cream cheese until well combined. Add the cooked bacon, chopped chives, black pepper, and cheddar cheese if using. Mix thoroughly and let cool to room temperature. The filling should be cohesive enough to hold together when spooned but not too thick. Set aside while you prepare the corn cake batter.
Step 3: Make the Corn Cake Batter In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cayenne pepper if using. In a separate bowl, combine milk, eggs, and melted butter, whisking until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix, as this can make the corn cakes tough.
Step 4: Add Corn and Green Onions Fold the corn kernels and chopped green onions into the batter gently. If using frozen corn, make sure it’s completely thawed and drained. The batter should be thick enough to hold its shape but not too dense. If it seems too thick, add a tablespoon of milk; if too thin, add a tablespoon of flour.
Step 5: Prepare for Assembly Divide the batter roughly in half. You’ll use one half for the bottom layer of the corn cakes and the other half for the top layer. Have the bacon filling ready in a small bowl with a spoon for easy portioning. Set up your cooking station with the oil and butter ready for frying.
Step 6: Heat the Cooking Surface Heat a large, heavy-bottomed skillet or griddle over medium heat. Add the vegetable oil and let it heat until it shimmers but doesn’t smoke. The temperature should be around 350°F if you have a thermometer. Test with a small drop of batter – it should sizzle gently but not aggressively.
Step 7: Form the First Layer Using a 1/4 cup measuring cup, pour batter into the heated oil to form the bottom layer of each corn cake. You should be able to fit 4-6 corn cakes in a large skillet, depending on size. Cook for 2-3 minutes until the edges begin to set and the bottom is golden brown.
Step 8: Add the Bacon Filling Carefully spoon about 1 tablespoon of the bacon filling onto the center of each partially cooked corn cake. Don’t spread it to the edges – keep it in the center so it will be completely enclosed. The filling should sit on top of the first layer like a small mound.
Step 9: Top with Second Layer Using the remaining batter, carefully spoon another 1/4 cup portion over each filled corn cake, gently spreading it to cover the filling completely. The top layer should seal around the edges of the bottom layer, completely encasing the bacon filling. Press gently around the edges to seal.
Step 10: Cook Until Golden Continue cooking for another 2-3 minutes until the bottom is deeply golden brown and crispy. Carefully flip each corn cake using a wide spatula, being gentle to avoid breaking them. Cook the second side for 3-4 minutes until golden brown and cooked through. The corn cakes should sound hollow when tapped and feel firm to the touch.
Step 11: Finish and Serve Add the butter to the pan during the last minute of cooking, letting it melt and brown slightly for extra flavor. Remove the corn cakes to a paper towel-lined plate to drain briefly, then transfer to a serving platter. Serve immediately while hot and crispy, accompanied by sour cream, hot sauce, and additional chives.
Tips for Perfect Bacon Stuffed Corn Cakes
The key to success with bacon stuffed corn cakes is managing the temperature and timing carefully. If the heat is too high, the outside will burn before the inside is cooked through. If it’s too low, the corn cakes will absorb too much oil and become greasy. Medium heat allows for proper cooking while achieving that perfect golden-brown crust.
Make sure your bacon filling is completely cooled before assembly, as hot filling can cause the batter to cook prematurely and make the corn cakes difficult to handle. The filling should be moist but not wet – if it seems too dry, add a bit more cream cheese; if too wet, add some breadcrumbs to absorb excess moisture.
For best results, use fresh corn when it’s in season, as it provides the sweetest flavor and best texture. If using frozen corn, thaw it completely and pat dry to remove excess moisture. The corn kernels add bursts of sweetness and textural interest that complement the savory bacon filling perfectly.
These bacon stuffed corn cakes can be kept warm in a 200°F oven for up to 30 minutes before serving, making them perfect for entertaining. They also reheat beautifully in a toaster oven or skillet, regaining their crispy exterior while keeping the interior tender and the bacon filling perfectly melted.
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