Spoonbread With Corn And Green Tomatoes (Weir)
Recipe By: Joanne Weir
Published in: You Say Tomato
3 ear fresh corn -- husked
3 slice apple smoked bacon
2 large green tomatoes -- diced
1 1/2 cups half-and-half
1 1/2 cups milk
1 cups cornmeal
4 tablespoons unsalted butter -- at room temperature
3 large eggs; separated -- at room temperature
coarse salt and freshly ground pepper
Preheat the oven to 375F degrees. 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. Serves 8.
*Recipe from You Say Tomato, by Joanne Weir
Recipe Notes
Spoonbread is an old-timey, colonial American half-pudding,
half-souffle bread traditionally served as a side dish to crispy fried
clams or soft-shell crabs. You can substitute red tomatoes here if
green are unavailable.
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