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Corn Bacon Bread with Tomato Salad

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Submitted by happyhousewomen

.

YIELD

4 servings

PREP

15 min

COOK

70 min

READY

90 min

Ingredients

Corn bread
4 4
STRIPS STRIPS BACON
diced
1 237
CUP ML CORNMEAL
2 ¾ 651
CUPS ML MILK
whole
1 1
X X SALT
to taste *
2 1E+1
TEASPOONS ML SUGAR
1 1
PINCH PINCH CAYENNE PEPPER *
2 473
CUPS ML CORN
fresh
5 5
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
4 4
LARGE LARGE EGGS
1 ½ 7.5
TEASPOONS ML BAKING POWDER
Tomato salad
1 453.6
POUND G TOMATOES
chopped
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
3 45
TABLESPOONS ML MIXED HERBS
freshly chopped, such as basil, mint, cilantro, parsley *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 466 39% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 234mg 78%
Sodium 355mg 15%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 42g
Vitamin A 38% Vitamin C 39%
Calcium 28% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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