Corn-Bacon Spoon Bread with Tomatoes
This gluten free recipe serves 4. One serving contains 626 calories, 24g of protein, and 33g of fat. Head to the store and pick up kosher salt and pepper, milk, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
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.
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.