If Texans carried purses, these would be them. Flaky phyllo dough surrounds spicy baked beans, creamed corn and an egg with the yolk oozing out when you cut into it. Delicious! Baked beans and cream corn are so simple to make and pack a punch with flavour and the crowd pleasing wow factor. Also, a really great way to use those BBQ leftovers.
Here's what you'll need
Soak the beans in cold water overnight in the fridge. Simmer in the morning in the same water for 2 hours. Strain and keep the water.
In a pan, sautee onions, bacon and jalapenos.
In a bowl, whisk together molasses, brown sugar, mustard seeds and jalapeno mixture.
In an oven proof pot, (with a tight fitting lid) add all the ingredients and the reserved water. Don't add salt yet.
Cover the pot really well and bake in a 250° oven for 5 to 6 hours or until the beans are tender. I like to cook them for the last hour or so without the lid to evaporate the remaining water, although you might have to add more water to avoid the beans getting dried out.
Creamed corn is the easiest thing in the world to make. You can customize it...add cheese, jalapenos, spices, anything you like really. Never buy the canned stuff again, this is cheaper and way tastier...regardless of whether you use fresh or frozen corn. When using whole cobs, grill on the BBQ until slightly charred and cut the ears of corn off the cob, and make sure you scrape the cobs with a spoon to get all the juice from the corn. In a sautee pan, heat 1 tbsp butter and add the corn, frozen or fresh until slightly caramelized, then add cream with salt and pepper. Gently swirl the pan without stirring. Leave it alone on low heat, until thickened.