I totally did not mean to echo Miko's post with the whole "awesome" thing, but I'm glad that I did.

To really echo miko, my first invented dish when I started cooking at 10 (both parents worked) was creamed corn cooked in that morning's bacon grease with a healthy dash of red pepper flakes. Mine was a very traditional meat & potatoes family so the corn got some strange looks, but none was left at the end of the meal.

There can't really be too many awesome food posts. This sounds delicious! Corn and bacon seem like a great natural pairing.

Corn and bacon seem like a great natural pairing.

After having eaten it, I can't imagine why I didn't think of it sooner! It's amazingly good (and we had a nice local Rhone-style red wine that worked really nicely with it, and with the chicken and chard that we also had).

Sorry occhiblu but that would be my nightmare dish - I loathe creamed corn and absolutely HATE HATE HATE bacon....

glad you enjoyed it though!

The corn didn't exactly cream, really; it was more like "sauteed corn."

But yes, much bacon.

I made minestrone tonight that I saw being made at the gym. . a rachel ray recipe. . .it was good.

A creamed corn and bacon dish being prepared on the TV while people are on the elliptical machine sounds like torture.

Homemade creamed corn is nothing at all like the hell that is canned creamed corn.

Here's what I invented for a quick (really!) warm breakfast this morning, which turned out to be pretty wonderful, although I have to guess a bit at some measurements.

3/4 c Bisquick
1/4 c sugar
1 tsp vanilla extract
2 large eggs
1/2 c milk or a bit more

Whisk together lightly, don't overbeat. Add "a bit more" milk if needed until the batter is freely-flowing; it should drip off the whisk. Let that sit a minute while you deal with:

1 large granny smith
1/4 c brown sugar
1 Tbsp cinnamon

Peel, quarter and core the apple then slice the quarters very thinly. Toss the slices with the sugar and cinnamon.

Spread the apples over the bottom of a well-greased 9" pie plate and pour the batter over top. Bake for 20-25 minutes in a preheated 400F oven. Serve warm, straight out of the oven, with cream over top of it. (And strong hot coffee, it goes without saying.)

Serves one wolfdog or, more practically, up to four mortals.

(The end result is dense, moist, and a bit biscuity on the inside, sort of like a cobbler, with a brown crust that sort of magically forms around the outside, in typical bisquick impossible pie fashion.)

I want some right this minute! The awesome tag is required here.

I am so going to try this. Tonight. I have a can of Trader Joe's Creamy Corn Chowder Soup. I'll bacon-ize it.

What the heck is a lardoon?!

What the heck is a lardoon?!

"Lardoon" is how endearingly goofy Michael Symon has misspelled "lardon."** And if you're not familiar with that term, it's basically a piece of bacon (or other porky/meaty/fatty product) cut into a baton shape and browned.

** Sure, sure, it was probably the copywriter or proofreader, but I still like to hear him saying it in his voice, followed by his schoolgirlish giggle.

Yeah, cob broth, rockin' it old school.