Corn Spoonbread with Cheddar and Bacon

Categories: Breads

Ingredients

• 3 thick slices Applewood smoked bacon,
• coarsely chopped
• 3 cups whole milk, divided use
• kosher salt and ground black pepper
• 1 cup yellow cornmeal, preferably stone-
• ground
• 4 Tbsp. butter, cut into small pieces
• 3 eggs, separated
• 1 cup shredded sharp cheddar cheese
• 1 cup fresh or thawed frozen corn kernels
• 4 green onions, white and pale green parts,
• finely chopped, plus more fir garnish

Directions

1. Heat oven to 375 degrees. In a large skillet, cook the bacon over medium heat, stirring frequently, until crisp and golden, about 6 minutes.
2. Using a slotted spoon, transfer to paper towels to drain. Use the rendered fat to coat a 2-qaurt baking dish or 6 individual baking dishes.
3. In a large saucepan over medium-high heat, heat 2 cups of the milk, 1 1/2 tsp. of salt and 1/4 tsp. of pepper to scalding. Gradually whisk in the cornmeal and bring to a boil. Reduce the heat to medium-low and cook, whisking frequently, until the cornmeal is quite thick, about 2 minutes. Remove from the heat. Add the butter and whisk until melted.
4. In a bowl, whisk together the remaining 1 cup milk and the egg yolks and whisk into the cornmeal mixture. Stir in the cheese, corn, green onions and bacon. Set aside.
5. In a clean bowl, beat the egg whites with a handheld mixer on high speed until medium-stiff peaks form. Stir about 1/4 of the whites into the cornmeal mixture to lighten it, then fold in the remaining whites. Spread the cornmeal mixture evenly in the prepared baking dish(es).
6. Bake until puffed and golden brown, 25 to 35 minutes, depending on the depth of the baking dish. Garnish with additional green onion and serve immediately.

7. Variation: For a little heat, substitute pepper Jack or jalapeno cheddar for the extra-sharp cheddar.

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