Corn-Bacon Spoon Bread With Tomatoes
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Cornmeal (stone-ground)2.75 cups
Whole Milk2 tsps
Sugar4 large
Egg1.5 tsps
Baking Powder450 g
Tomatoes (chopped)2 tbsps
Extra-Virgin Olive Oil3 tbsps
Herb (chopped mixed fresh)Directions:
1
Position a rack in the lower third of the oven and preheat to 325 degrees
2
Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan
3
Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal
4
Place on a baking sheet
5
Add the milk to the remaining drippings in the skillet and bring to a boil over high heat
6
Whisking constantly, gradually pour in the remaining cornmeal
7
Add 1 teaspoon salt, the sugar and cayenne
8
Lower the heat and simmer, whisking, until thickened, about 3 minutes
9
Stir in the corn, scallions and bacon; remove from the heat
10
Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder
11
Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest
12
Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes
13
Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes
14
Let the spoon bread rest 10 minutes; serve with the tomatoes
15
Photograph by Yunhee Kim