Labor Day Loaded Cheesy Corn Bites
A perfect Labor Day appetizer! These loaded cheesy corn bites are packed with crispy bacon, sweet corn, and a touch of cheddar. They are easy to make and even easier to devour.
Equipment
- 24-cup mini muffin tin
- Large skillet
Ingredients
- 6 oz bacon, cut into 1/2-inch pieces
- 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 extra for serving
- 2 scallions, thinly sliced plus extra for serving
- 1/2 cup corn kernels fresh or frozen, thawed
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F with a rack in the middle. Give a 24-cup mini muffin tin a light spray with cooking spray.
- Cook the bacon in a large cold skillet over medium heat, stirring now and then, until it's nice and crispy (about 10 to 12 minutes). Move it to a plate lined with paper towels to cool.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate large bowl, whisk the beaten egg with the creamed corn, melted butter, and sour cream.
- Pour the dry ingredients into the wet mixture and stir just until combined. Then gently fold in the scallions, corn kernels, shredded cheddar, and half of the crispy bacon.
- Spoon the batter evenly into the prepared muffin cups. Bake until the bites are puffed up and lightly golden, about 23 to 27 minutes. Let them cool in the pan.
- Carefully transfer the cooled bites to a serving platter. Add a small dollop of sour cream on top, then sprinkle with the remaining bacon and extra sliced scallions.
Notes
Nutrition (per bite, estimate):
Calories: 145 | Total Carbs: 12g | Net Carbs: 11g | Fats: 9g | Protein: 5g
Calories: 145 | Total Carbs: 12g | Net Carbs: 11g | Fats: 9g | Protein: 5g
