Bacon Cheddar Corn Spoonbread
I used smoked bacon but any bacon will work well.
To make ahead prepare batter without egg whites up to 24 hours in advance. Prior to baking whip egg whites, fold them in and bake as directed.
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Servings: 12 Yield
Ingredients
- 3 tablespoons butter plus more for the dish
- 2 cups whole milk
- 2 1/2 cups corn cut from cob
- 2/3 cups yellow corm meal
- 1/2 tablespoon
- 1 teaspoon salt and
- pinch of cayenne pepper or to taste
- 1/2 cup cream
- 3/4 cup cubed gruyere cheese
- 3/4 cup shredded white cheddar
- 6 pieces smoked bacon cooked and crumbled
- 5 egg whites
Instructions
- Butter a 2 quart baking dish and set aside.
- Preheat oven to 400 degrees.
- In a large sauce pan over medium-high heat, combine first 7 ingredients through cayenne and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture begins to thicken. About 3-4 minutes. Add cream and combine.
- Remove from heat and stir in cheeses and bacon. Allow to cool until just barely warm.
- In the meantime, in a large mixing bowl whip egg whites and a pinch of salt on high until soft peaks form. About 1-2 minutes. Fold gently into corn mixture and then pour into prepared baking dish.
- Place in oven reduce heat to 375 and bake until browned on top but slightly loose in the center. About 30 minutes.
- Serve warm.
