Loaded Cheesy Corn Bites Will Show Baked Potatoes Who's Boss

Yields: 24

Prep Time: 10 mins

Total Time: 1 hour 5 mins

Ingredients

• Cooking spray

• 6 oz.

  bacon, cut into 1/2" pieces

• 1/3 c.

  (80 g.) all-purpose flour

• 1/3 c.

  (80 g.) stone-ground cornmeal

• 4 tsp.

  granulated sugar

• 1 tsp.

  baking powder

• 1/4 tsp.

  kosher salt

• 1

  large egg, beaten to blend

• 1/2 c.

  creamed corn

• 1/4 c.

  (1/2 stick) unsalted butter, melted, cooled

• 1/4 c.

  sour cream, plus more for serving

• 2

  scallions, thinly sliced, plus more for serving

• 1/2 c.

  corn kernels, fresh or frozen, thawed

• 1/2 c.

  shredded cheddar

Directions

1. Place a rack in center of oven; preheat to 350°. Spray a mini 24-cup muffin tin with cooking spray.

2. In a large cold skillet, arrange bacon in an even layer. Cook over medium heat, stirring occasionally, until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate, leaving as much grease behind as possible, and let cool.

3. Meanwhile, in a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk egg, creamed corn, butter, and sour cream.

4. Add dry ingredients to egg mixture and fold until combined. Fold in scallions, corn kernels, cheddar, and half of bacon. Divide batter among prepared cups.

5. Bake bites until puffed and lightly browned, 23 to 27 minutes. Let cool.

6. Transfer bites to a platter. Dollop with sour cream and sprinkle with remaining bacon and more scallions.

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