Spoonbread with Corn and Green Tomatoes
light cream (half&half)
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.
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.