Cheddar Bacon Spoon Bread
I have a daughter who happily wore size 2 shoes to school on Monday. She came home with a note saying the the shoes were too small so we would need to have new ones before the next morning. I went out that night after she went to bed and bought size 3 shoes. They were too small. So, Jake, Lily, and I went out this weekend and bought two pairs of size 4 shoes. Lily tried on one pair and since they were from the same place Jake and I assumed that both would fit. Rookie mistake. One of them was too small! What the?! Are you trying to tell me that a girl who wore size 2 on Monday was in a size 5 by Saturday?! I know that shoe sizes vary by company, but REALLY? Did I give birth to a weed, growing constantly and without abandon?
What I'm trying to say is that life is too short to not each cheddar bacon spoonbread (have I been on a bacon kick lately, or what?). Before we know it, Lily will not only be in much bigger shoes, but she will not even want me there buying them with her. So celebrate the moment! Warm, cheesy, corny, bacony comfort food is a great way to do it. It's hearty, which is nice for winter, and the juxtaposition of the sweet corn and salty bacon is extremely satisfying. Enjoy!
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Cheddar Bacon Spoon Bread
Nonstick cooking spray 1-3/4 cups milk 1 cup cornmeal, preferably stone-ground 2 Tbs. sugar 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 4 large eggs, separated, room temperature 2 Tbs. all-purpose flour 1 Tbs. canola oil 5 slices bacon, crisp-cooked and crumbled 1-1/2 cups fresh or frozen, thawed corn kernels (3 ears corn) 1 cup shredded sharp cheddar cheese, divided
Preheat oven to 375 degree F. Coat a 2-quart souffle or casserole dish with cooking spray; set aside.
Whisk milk, cornmeal, sugar, salt, and pepper in a large saucepan until smooth. Place over medium-high heat and cook and stir until mixture thickens and is bubbly, about 5 minutes. Remove from heat. Whisk in egg yolks, flour, and canola oil until smooth. Stir in bacon, corn kernels, and 3/4 cup cheddar cheese.
Beat the egg whites in a clean medium bowl with an electric mixer on high until medium peaks form. Fold the whites into the cornmeal mixture in two batches until just combined.
Spoon batter into the prepared dish. Sprinkle with the remaining 1/4 cup cheese. Bake until cooked through, puffed and golden brown on top, 35 to 38 minutes. A knife inserted into the center will come out with moist crumbs attached. Cool at least 10 minutes before serving (bread may sink a little while cooling).
Source: Adapted Parents Magazine