🫙 From the Spice Rack
Spoonbread with Corn and Green Tomatoes(Weir)
3 ears fresh corn -- husked 3 slices apple smoked bacon 2 large green tomatoes -- diced 1 1/2 cups half-and-half 1 1/2 cups milk 1 cup cornmeal 4 tablespoons unsalted butter -- at ...
maineasy
Ingredients8 items
Ingredients
- 3ears fresh corn -- husked
- 3slices apple smoked bacon
- 2large green tomatoes -- diced
- 11/2 cups half-and-half
- 11/2 cups milk
- 1cupcornmeal
- 4tablespoons unsalted butter -- at room temperature
- 3large eggs; separated -- at room temperature
Directions
- 1
3 ears fresh corn -- husked 3 slices apple smoked bacon 2 large green tomatoes -- diced 1 1/2 cups half-and-half 1 1/2 cups milk 1 cup cornm
- 2
separated -- at room temperature coarse salt and freshly ground pepper Preheat the oven to 375F degrees
- 3
Butter a 2-quart baking dish
- 4
Cook the corn in boiling salted water until tender, about 3 minutes
- 5
Remove the corn from the cob
- 6
you should have about 2 cups
- 7
Cook the bacon in a large skillet over medium heat until light golden, 4 minutes
- 8
Remove from the pan, cool and crumble into a bowl