Prep Time 30m
Cook Time 4m
Ready Time 30m
Yield 4 servings

  • 8 slices bacon
  • 1 (10 oz.) box Green Giant® frozen shoepeg white corn and butter sauce
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 egg
  • 1 1/2 cups Pillsbury BEST™ Self Rising Flour
  • Nonstick cooking spray
  • 2/3 cup maple flavored syrup
Preparation Directions
  • Step 1In 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.
  • Step 2In 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.
  • Step 3In 2-quart bowl, place milk mixture, flour, bacon drippings and the remaining corn and butter sauce; mix until blended. Set aside. Spray griddle or skillet with 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.
  • Step 4Meanwhile, 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.
Bake-Off is a registered trademark of General Mills ©2013 / Pillsbury® and Green Giant® are registered trademarks of General Mills ©2013
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