Corn-Bacon Spoon Bread with Tomatoes

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
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Ingredients

For the Spoon Bread: 

4 strips bacon, diced

1 cup stone-ground cornmeal

2 3/4 cups whole milk

Kosher salt

2 teaspoons sugar

Pinch of cayenne pepper

2 cups corn kernels (from 2 ears corn)

4 scallions, finely chopped

4 large eggs

1 1/2 teaspoons baking powder

For the Tomatoes:

1 pound tomatoes, chopped

2 tablespoons extra-virgin olive oil

3 tablespoons chopped mixed fresh herbs 

Kosher salt and freshly ground black pepper

Directions

  1. Position a rack in the lower third of the oven and preheat to 325 degrees. 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. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet. 
  2. Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.
  3. Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes. 
  4. 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. Let the spoon bread rest 10 minutes; serve with the tomatoes. 
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