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Spoonbread with Corn and Green Tomatoes















Trans-fat Free, Good source of fiber


3 ears corn
3 slices bacon
2 large green tomatoes
1 ½ cups light cream (half&half)
1 ½ cups milk
1 cup cornmeal
4 tablespoons butter
3 large eggs


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 48058% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 369mg 15%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 33g
Vitamin A 34% Vitamin C 37%
Calcium 24% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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