Although fresh corn is out of season by November, I like to use dried and frozen corn at Thanksgiving to honor the importance of this vegetable.
When cornbread sounds a little too dry or I want something a little richer, I go straight for spoonbread. A custardy, pudding-like cornbread inspired dish, spoonbread is a Southern delicacy commonly served topped with melted butter. I like to use bacon and blue cheese in my version, and offer guests additional butter if they want something richer. Served topped with a fried egg, this spoonbread is great the morning after too.
Bacon Blue Cheese Spoon Bread
4 slices bacon
2 cups buttermilk
½ cup water
1 cup masa harina or corn flour
½ teaspoon salt
2 ½ tablespoons salted butter
2 eggs, beaten
10 ounces frozen corn kernels, at room temperature
6 ounces (1 cup) Blue Cheese
freshly ground pepper
Preheat oven to 350°F.
Place bacon on ungreased rimmed sheet pan and bake for 15 minutes, until cooked and lightly crispy. Remove from pan, slice into small pieces, and bring the oven to 400°F.
Bring 1cup buttermilk, water, masa harina and salt to a boil, whisking to avoid clumps. Simmer for 2 minutes while whisking. Add 2 tablespoons butter and remove from heat.
Whisk together remaining cup of buttermilk and eggs in a large bowl. Add mixture slowly to cooked masa harina and stir well. Add corn kernels and bacon. Pour into an 8×8-inch buttered (using remaining ½ tablespoon butter) baking dish and dot the top with crumbled Blue Cheese. Season with pepper. Cook for 35-45 minutes until the top starts to brown and the spoon bread no longer jiggles. Let rest before serving.
bacon, blue cheese, fall, holiday, side dish
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