Pages Menu
Facebook FollowGram Pinterest Subscribe via RSS Twitter
Categories Menu

Posted by on Jun 26, 2014 in Sides, Southern, Vegetable | 7 comments

Bacon Cheddar Corn Spoon Bread

Bacon Cheddar Corn Spoon Bread

Question:  What’s not to love about this dish?  Answer:  Absolutely nothing!  I mean come one.  Bacon Cheddar Corn Spoon Bread.  Really?  Yes.  It was wonderful and made an absolutely perfect side for our currently running menu.  So far we’ve got this refreshing Sweet Tea Sparkler for our drink and a Strawberry Heirloom Salad for the second course.  Both were great and will go really well with the menu I’ve chosen.  Don’t forget to check back and see what else I’ve got planned.

spoonbread

I’ve heard of spoon bread before but never actually made one myself.  Since I was thinking about what would be a fun 4th of July menu it just came to me.  Corn for me is a must on the 4th.  I can’t even imagine the holiday weekend going by and not having some form of corn dish.

One tip with this specific recipe.  I used gruyere and white cheddar cheeses.  Of course you could choose any cheese you like but you’re going to want to cube half of it.  By doing so you’ll get those long strings of cheese when serving like below.  Yum!!

 

spoonbread

One of my favorite corn dishes is this Grilled Corn Cole Slaw with Tangy Lime Dressing.  It would also go perfectly here.  Or this Heirloom tomato and Corn Pie with Black Pepper Crust.  I love corn.  :)

What I’ve decided to do in a very unofficial way is share with you guys menus or groups of recipes from beginning (drinks) to end (dessert).  I’ll also give you alternatives (both here on MIC and from my friends around the web) in case you’re not crazy about what I’ve chosen for each course.  Here’s a genius way to cook corn on the cob for a crowd.  They’re using a cooler!  How much more 4th of July is that??  And lastly here’s an idea for 5 different ways to serve grilled corn.

So I know.  You’re probably thinking that’s a lot of corn.  Just trying to give you some good options.  Everybody’s got to eat, right?  We will have something green coming as well along with an entree and dessert very soon.

I’d love to hear your suggestions if you have them?  What would you add to the menu for the 4th?

Bacon Cheddar Corn Spoonbread

Total Time: 1 hour

Yield: 10-12

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.

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

  1. Butter a 2 quart baking dish and set aside.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. Remove from heat and stir in cheeses and bacon. Allow to cool until just barely warm.
  5. 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.
  6. Place in oven reduce heat to 375 and bake until browned on top but slightly loose in the center. About 30 minutes.
  7. Serve warm.
http://www.myinvisiblecrown.com/2014/06/26/bacon-cheddar-corn-spoon-bread/

PostSignature

7 Comments

  1. i made this 2 weeks ago and it was really good! just curious, what the ‘1/2 tbs’ ingredient after the cornmeal is supposed to be. thanks!

    • First so sorry about the delay! My computer has been down and it’s been a huge headache. The extra 1/2 of nothing is just a type-o. I’m removing it. Sorry to confuse. :/

  2. Hi

    I’m a little confused about the directions. Why are we preheating the oven to 400 degrees if we’re baking it at 375 degrees. Also, in the ingredients list you have 1/2 tablespoon of What? When corn season is over can I use frozen corn.

    • The extra heat is to get a nice clean, slightly crispy bottom and edges. One commenter said so that I just had a hot oven to start. It’s pretty much that. The 1/2 teaspoon of nothing was just an error. By the time I go over a recipe several times to get it right and then right the post (sometimes even in sections) then proof it, I still skip things. This particular day my brain was a little mushy. Sorry for the confusion. And of course, you could use fresh, frozen or even canned in a pinch. There are so many savory elements in this dish that I doubt you’ll even know the difference. Thanks for stopping by. And again, really sorry.

  3. I made it w frozen corn and it was good. I think she just wants a hotter oven to start.

    • You are correct! SO glad you liked it. :)

Trackbacks/Pingbacks

  1. A Messy Kitchen Thanksgiving - We're Sophomores Now! - […] were repeats from last year, we also had a few new additions to the spread.  First, I made a …

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge