Spoonbread with Corn & Green Tomatoes
Submitted by kathmando
Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it’s puffed and golden.
YIELD
1 batchPREP
20 minCOOK
1 hrsREADY
1 hrsSpoonbread isn’t cornbread you slice. It’s the custardy, souffle-soft cousin you scoop with a spoon, landing somewhere between a side dish and a savory pudding. This version earns its keep with three Southern staples: fresh corn cut straight off the cob, smoky bacon, and tart green tomatoes that cut all that richness.
The technique is what gives it the dramatic puff. You whisk cornmeal into simmering half-and-half and milk until thick, beating constantly so it doesn’t clump, then stir in egg yolks one at a time. The lift comes from folding in egg whites whipped to stiff peaks, which trap air that swells the whole thing as it bakes.
Don’t toss that bacon fat. Cooking the corn and green tomatoes right in it carries smoky flavor through every spoonful. Pull the dish the moment it’s golden and puffed, because spoonbread starts to sink as it cools, and that first tall scoop is the whole reason you made it.
Chef Tips
- Add the cornmeal in a slow, steady stream as it hits the hot dairy. Dumping it in all at once gives you lumps no amount of whisking will fix.
- Fold the egg whites in two additions with a light hand. Overmixing knocks out the air and kills the rise.
- Serve right away, straight from oven to plate. Spoonbread waits for no one.
Variations
- Trade the green tomatoes for a diced roasted poblano or jalapeno when you want smoky heat instead of tang.
- Fold a handful of sharp cheddar or crumbled goat cheese in with the bacon for a richer bite.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Butter a 2-quart baking dish .
Cook the corn in boiling salted water until tender, about 3 minutes.
Remove the corn from the cob; you should have about 2 cups.
Cook the bacon in a large skillet over medium heat until light golden, 4 minutes.
Remove from the pan, cool and crumble into a bowl.
Set aside.
Add the tomatoes and corn to the skillet with the bacon fat and cook until hot, 3 minutes.
Add to the bacon.
In a large saucepan, bring the half-and-half and milk to a boil over medium heat.
Immediately sprinkle the cornmeal into the pan, whisking constantly.
Once the mixture has thickened slightly, change to a wooden spoon and stir until thick, 2 to 3 minutes.
Remove from the heat and stir in the butter until melted.
Add the egg yolks, one at a time, beating well after each addition.
Add the bacon mixture and mix well. Season to taste with salt and pepper.
In a bowl, whip the egg whites to stiff peaks. Fold the egg whites into the cornmeal mixture.
Place the mixture in the prepared baking dish and bake until golden and puffed considerably, 35 to 40 minutes.
Immediately spoon onto serving plates and serve.
Comments
