The Bake-Off is Coming: Bacon Corncakes with Warm Maple Cream

Bacon Corncakes with Warm Maple Cream

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

 You might not know her, but you're going to love her. Karen Harris of Castle Pines, Colorado, you see, is the one who dreamed up something so delightful that mere words can't fully convey the joy that it brings. But, you know, it does have a name. Bacon Corncakes with Warm Maple Cream. Are you ready for this jelly? Here's the recipe.

Bacon Corncakes with Warm Maple Cream

Prep Time: 30 Min Total Time: 30 Min Makes: 4 servings


  • 8 slices bacon
  • 1 box (10 oz) Green Giant® frozen shoepeg white corn & butter sauce
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1 egg
  • 1 1/2 cups Pillsbury BEST® Self-Rising Flour
  • 2/3 cup maple syrup


  1. In 12-inch skillet, cook bacon 8 minutes over medium-high heat or until crispy around edges. Remove from skillet; drain on paper towels. Reserve 1 tablespoon bacon drippings; set aside. Microwave frozen corn as directed on box. Pour into medium bowl; set aside.
  2. In blender or food processor, place 1/2 cup of the sweetened condensed milk, 1 cup water, egg and 3 tablespoons of the corn and butter sauce. Cover; blend on high speed 5 to 10 seconds or until smooth.
  3. In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside.
  4. Spray griddle or skillet with Crisco® Original No-Stick Cooking Spray. Heat over medium-high heat (375°F). Stir batter; for each corncake, pour about 1/4 cup batter onto griddle. Crumble 1/2 slice cooked bacon over each corncake. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
  5. Meanwhile, in medium microwavable bowl, mix the remaining sweetened condensed milk and maple-flavored syrup. Microwave on High 30 to 60 seconds, stirring once, or until thoroughly heated. Serve over corncakes.