A cross between grits and cornbread, this recipe will soon become a family favorite.
Bacon and Fresh Corn Spoon Bread
Yields: 8 servings
Ingredients
- 4 slices thick-cut bacon, chopped
- 3 cups whole milk, divided
- 1 ¾ teaspoons kosher salt
- 1 teaspoon hot sauce
- ¼ teaspoon ground black pepper
- 1 cup plain yellow cornmeal
- 3 large eggs, separated
- 1 cup fresh corn kernels
- 1 cup shredded smoked Cheddar cheese, divided
- ½ teaspoon baking powder
- Garnish: smoked paprika
Instructions
- Preheat oven to 375°. Spray bottom only of an 11x8-inch baking dish with cooking spray.
- In a small Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
- Add 2 cups milk, salt, hot sauce, and pepper to Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low.
- In a small bowl, whisk together cornmeal and remaining 1 cup milk; whisk into Dutch oven. Cook until very thick, about 3 minutes, stirring constantly. Remove from heat.
- In a small bowl, place egg yolks; whisk in ½ cup hot cornmeal mixture. Whisk egg yolk mixture into remaining hot cornmeal mixture. Add corn and ½ cup cheese, stirring until cheese is melted.
- In a medium bowl, beat egg whites and baking powder with a mixer at high speed until soft peaks form. Fold egg whites into cornmeal mixture. Gently spoon into prepared pan.
- Bake until puffed, about 25 minutes. Add bacon and remaining ½ cup cheese; bake 3 minutes more. Garnish with paprika, if desired.
