This lighter take on cornbread is a festive side dish for holiday feasts of all sorts.
Spoon bread is a delightful union ofcornbreadand a much more high-falutin dishsouffle.
Before you get your feathers ruffled, spoon bread isnt nearly as fussy as a souffle.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Another plus: Theres no fancy dish required for this recipeany 9-inch square baking dish will do.
Grease a 9-inch square baking dish with butter; set aside.
Cook chopped bacon in a large skillet over medium-high, stirring often, until crisp, about 10 minutes.
Transfer bacon to a paper towel-lined plate, reserving drippings in skillet.
Set onion mixture aside for batter; reserve 1/3 cup onion mixture for topping.
Bring 2 cups of the milk to a boil in a medium saucepan over medium.
Stir together cornmeal, sugar, salt, pepper, and remaining 1 cup milk in a small bowl.
Gradually whisk cornmeal mixture into hot milk.
Reduce heat to low, and simmer, stirring constantly, until thickened, 3 to 5 minutes.
Remove saucepan from heat, and sprinkle in baking powder.
Add butter to saucepan, and stir until melted and combined.
Beat egg yolks in a small bowl; stir in a small amount of hot cornmeal mixture.
Add yolk mixture to pan, and stir well.
Beat egg whites with an electric mixer on high speed until stiff peaks form, about 3 minutes.
Fold egg whites, bacon, and reserved onion mixture for batter into cornmeal mixture.
Pour mixture into prepared baking dish.
Top with reserved 1/3 cup onion mixture.
Bake in preheated oven until puffed and golden brown, 40 to 45 minutes.
Let cool 10 minutes.
Garnish with sliced scallions, and serve warm.
