Corn-Bacon Spoon Bread with Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 596
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 60
- Dietary Fiber
- 6
- Sugar
- 17
- Protein
- 22
- Cholesterol
- 222
- Sodium
- 1139
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 1 hr 5 min
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
- 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.
- 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.
- 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.
- 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.