Bacon and Cornmeal Spoon Bread
I think spoon bread is Southern. I think this is one of the best– a perfect choice when you need to “bring something” since it goes well with just about everything from barbecue to grilled salmon.
Be sure to bake this bread in an inexpensive casserole dish that becomes part of the gift. Both the recipe and the recipient deserve better than an ugly foil pan.
Recipe: Bacon and Cornmeal Spoon Bread
- 1/2 pound bacon, fried and crumbled
- 2 cups of shredded white cheddar or Asiago cheese
- 3/4 cup yellow corn meal
- 1 1/2 cups cold water
- 1/4-cup soft butter
- 3 cloves of garlic, finely minced
- 1/2-teaspoon sea salt
- 1-cup whole milk
- 4 eggs, separated
- Preheat the oven to 325 degrees.
- Place the corn meal and cold water in a large, heavy saucepan. Place the pan over moderate heat and bring to a boil, stirring constantly. Continue cooking and stirring for about a minute or until the mixture thickens to a porridge like consistency.
- Remove the pan from the heat, stir in the cheese, butter, garlic and salt. Continue to stir until the cheese is melted.
- Add the milk, egg yolks and crumbled bacon. Set this batter mixture aside while you beat the egg whites until soft peaks form.
- Fold the egg whites into the corn meal batter.
- Heavily butter a 2-quart casserole or soufflé dish. Pour the batter into the casserole.
- Bake in the center of the preheated oven for 1 hour. The top and edges should be deep golden brown and the center slightly “wobbly”.
- Wrap the hot casserole in a new napkin, tea towel or fabric scrap. Knot the cloth “hobo” style over the top and you are ready to go!