Wednesday, March 15, 2017

New Orleans Deviled Corn with Bacon, Green Olives (1984)

  • 3 slices bacon, cooked and crumbled
  • 5 tbspns butter
  • 2 tbspns flour
  • 1 tspn Dijon mustard
  • 1/2 tspn Worcestershire sauce
  • 1 tbspn lemon juice
  • 1/2 tspn salt
  • 1/2 tspn pepper
  • 1/2 cup milk
  • 1 16-oz can whole kernel yellow corn, drained
  • 1 16-oz can cream-style corn
  • 1/2 cup grated parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 3 hard-boiled eggs, cut in wedges
  • 8 to 10 green olives, sliced
In a large saucepan, melt 4 tablespoons butter.  Stir in flour, mustard, Worcestershire sauce,  lemon juice, salt, pepper, and milk.  Cook until mixture thickens, about 8 minutes.  

Remove from heat, and stir in bacon and corn.  Pour into 1-1/2 quart casserole. Sprinkle with cheese.

In a small saucepan, melt remaining tablespoon of butter. Mix in bread crumbs. Sprinkle over corn.  Bake 45 minutes at 350 degrees.  Garnish with egg wedges and green olive slices.  Serves 8 to 10. 

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

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