If you’re from the south, you may be familiar with a unique bread called “spoonbread.” This is a soft, pudding-like bread that you literally eat with a spoon. It’s an old-fashioned recipe and is one of those recipes that not many prepare much anymore. Still, it’s an interesting and different type of bread. It’s basically a cooked mixture of milk, cornmeal, eggs and a few other ingredients. The mixture is placed in a casserole dish and baked. You would serve this hot with butter and it’s quite good. However, I have a version of this bread that includes bacon and corn to create “Corn and Bacon Spoonbread.”
For this dish, you begin preparing it just as you would regular spoonbread by cooking together milk and cornmeal. This makes a thick mush, and to this you add some additional ingredients. And as the title says, you add cooked bacon and corn. This is all combined and turned into a casserole dish and baked. You would need to serve this right away and have the butter on standby!
The corn in the recipe can be either fresh, canned or even frozen. If you use fresh or frozen corn, I would cook it before using it in this recipe. For convenience, the canned would be the easiest. Any type of bacon you like would work fine in this recipe. I like the thicker cut of bacon that has the brown sugar flavoring, but any version would be perfectly fine to use here. Make certain to cook the bacon until it is crisp and drain well before adding to the spoonbread mixture.
This can be counted as either a bread or a vegetable and any leftovers will reheat in the microwave very well. If you or someone you know is going to plant corn in a vegetable garden this year, the fresh corn would be especially good for this dish. Even if you’re not growing corn, the fresh or frozen works great, too.
If you are a fan of either bacon or corn, you’re sure to like this old-fashioned recipe!
CORN AND BACON SPOONBREAD
- 3/4 cup yellow cornmeal
- 1-1/2 cups cold water
- 2 cups grated sharp cheese
- 1-1/2 cups cooked corn kernels
- 1/4 cup butter, softened
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1 cup milk
- 4 egg yolks
- 1/2 lb. bacon, cooked and crumbled
- 4 egg whites, stiffly beaten
Combine cornmeal and water in a saucepan and bring to a boil. Stirring constantly, cook until thickened, about 1 minute. Remove from heat and stir in cheese, corn, butter, garlic and salt. When cheese has melted, blend in the milk. Stir in the egg yolks and bacon and mix well. Fold in egg whites.
Pour into a greased 1-1/2 quart casserole or souffle dish. Bake at 325 degrees for about 1 hour or until knife inserted in the center comes out clean. Yield: 6-8 servings.