Corn-Bacon Spoon Bread with Tomatoes (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
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 |
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.
5. Photograph by Yunhee Kim
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