| This is a simple dish, so quality of ingredients really counts. While you can make it with any old bacon and cheddar that is around the homestead, getting high quality versions for both of these items will make a world of difference in your final product.
So, let's bake!
Bacon Spoon Bread
Ingredients:
¾ cup yellow corn meal
1 ½ cups cold water
2 cups sharp Cheddar cheese, shredded
¼ cup ( ½ stick) butter at room temperature
1 cup milk
4 cloves garlic minced
1 teaspoon dried and crushed rosemary
½ teaspoon salt
4 eggs, separated
1 pound bacon
Baking dish - a 2 quart soufflé pan or if you don't have that a 2 quart casserole dish will substitute (a friend of mine says you can use a Pyrex bowl in a pinch, but check that it is oven proof)
Method:
Start by cooking the bacon. For this application I like to bake the bacon on a wire rack over a sheet pan. If you don't have a wire rack that fits your sheet pan a broiler pan will work. Set your oven for 350 degrees and lay out the bacon on the pan. Back on the middle rack of your oven for 35 to 40 minutes. The bacon will be flat and crispy.
Turn the bacon out onto some paper towels to drain completely and when it is cool and drained, chop into small pieces.
Set a rack in the middle position of your oven and preheat it to 325 degrees.
Now it is time to separate the eggs. Since the egg whites are what gives the bread its lift we need to be sure there are no bits of yolk in the whites at all. The best way to do this is to get our three bowls. One will be for the yolks, one will be for all the whites and one will be just for the white you are separating now. Separate the whites one at a time over the one bowl. When you have successfully separated the white, pour it into the other bowl. This way if you do get some yolk in with you only have to throw away one egg.
Take the bowl you're going to whip your egg whites in and place it in the refrigerator. One of the secrets of really good fluffy stiff egg whites is a cold bowl. Shred your cheese and mince your garlic and you are now ready to make your Spoon Bread!
In medium sized sauce pan, mix together the cornmeal and water. Place over medium heat and stir constantly until the mixture is hot and thickens. You can't miss when it thickens, one minute it will be loose and smooth the next it will be clinging to the spoon and heavy. Remove from the heat and stir in the cheese, the garlic, rosemary and salt. Keep stirring until the cheese has melted, then stir in the milk.
When the milk has been incorporated in the mixture, add the egg yolks and the bacon. Stir vigorously until all the ingredients are mixed. Pour into a large bowl and set aside.
You can whip the eggs by hand or using your stand mixer with the wire whisk attachment. Bring your cold bowl out of the 'fridge and pour in the egg whites. Whip until they are very stiff and fluffy. If you have never done this by hand it is not as hard as it sounds. It takes about five minutes and you're probably going to have to switch hands at least once. Just keep whaling away at those bad boys. You will think it is never going to happen then they will start to foam and get stiff. Keep going! You are not there yet. Just take all the anger of the week and put it behind that whisk. When the whites form stiff peaks (meaning they don't slump right away when you pull the whisk out) they are done!
Using a spatula fold the egg whites into the cornmeal mixture. Just pour the whites on top of the mixture and using the edge of the spatula cut through them to the bottom of the bowl, turn the spatula at an angle and bring a good helping of the cornmeal mixture up and on top of the whites. Just keep doing that until the whites are incoporated. The mixture will take on a lighter texture and you won't be able to see any globs of egg whites. Take your time on this. I know you just hammered away at those whites but you don't want to wreck all your work by beating the whites into the mix.
Pour the mixture into your soufflé or casserole dish. Slide it gently into the oven an bake for at least 65 minutes. Check for doneness by sliding a thin knife into the center of the bread. If it comes out clean, then it is done!
Take the dish to the table and set on a hot pad. This lets everyone admire the lovely risen crust and then you can serve it with two spoons hot on to plates.
So, there you have it a favorite from the State of Virginia that everyone should have in their repertory!
We'll be taking a little break from corn breads next week so everyone can learn how to make chocolate covered cherries for their Sweetheart on the Saint's Day that has been co-opted by Hallmark.
The flour is yours! |
