Corn Bacon Bread with Tomato Salad
.
Yield
4 servingsPrep
15 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Corn bread | |||
| 4 | strips |
bacon
diced |
|
| 1 | cup |
cornmeal
|
|
| 2 ¾ | cups |
milk
whole |
|
| 1 | x |
salt
to taste |
*
|
| 2 | teaspoons |
sugar
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | cups |
corn
fresh |
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 4 | large |
eggs
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| Tomato salad | |||
| 1 | pound |
tomatoes
chopped |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
mixed herbs
freshly chopped, such as basil, mint, cilantro, parsley |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Corn bread: | |||
| 4 | strips |
bacon
diced |
|
| 237 | ml |
cornmeal
|
|
| 651 | ml |
milk
whole |
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
sugar
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 473 | ml |
corn
fresh |
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 4 | large |
eggs
|
|
| 7.5 | ml |
baking powder
|
|
| Tomato salad: | |||
| 453.6 | g |
tomatoes
chopped |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
mixed herbs
freshly chopped, such as basil, mint, cilantro, parsley |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
For the corn bread:
Position a rack in the lower third of the oven and preheat to 325℉ (160℃).
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.
Coat a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.
Mix 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, 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 and slowly fold in the rest.
Pour the batter into the prepared baking dish, bake until puffed and golden, about 50 minutes.
For the tomato salad:
Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste, set aside for at least 10 minutes.
Let the corn bread rest 10 minutes, serve with the tomato salad.
