Labor Day Loaded Cheesy Corn Bites
These perfectly golden, bite-sized treats combine crispy bacon, sweet corn, and sharp cheddar for the ultimate Labor Day appetizer.
Equipment
- 24-cup mini muffin pan
- Large skillet
- Mixing Bowls
Ingredients
Batter Base
- 1/3 cup all-purpose flour
- 1/3 cup stone-ground cornmeal
- 4 tsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 large egg beaten
- 1/2 cup creamed corn
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup sour cream plus more for serving
Mix-ins & Toppings
- 6 oz bacon cut into 1/2" pieces
- 2 scallions thinly sliced, plus more for serving
- 1/2 cup corn kernels fresh or frozen, thawed
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray.
- In a cold, large skillet, cook the bacon pieces over medium heat until crispy (about 10-12 minutes). Transfer to a paper towel-lined plate to cool; leave the bacon fat behind.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk the egg, creamed corn, melted butter, and sour cream until smooth.
- Pour the dry ingredients into the wet mixture and stir just until combined. Gently fold in the scallions, corn kernels, cheddar cheese, and half of the crispy bacon.
- Divide the batter evenly among the prepared muffin cups. Bake until puffed and lightly golden (23-27 minutes). Let cool in the pan for a few minutes, then transfer to a platter. Top each bite with a small dollop of sour cream, the remaining bacon, and extra sliced scallions.
Notes
Nutrition per serving (1 bite):
Calories: 150
Total Carbs: 12g
Net Carbs: 11g
Fats: 9g
Protein: 6g
Calories: 150
Total Carbs: 12g
Net Carbs: 11g
Fats: 9g
Protein: 6g
