This irresistibly soft and savory, herby Bacon Thyme Spoonbread is sure to please.
Bacon Thyme Spoonbread
Makes about 6 servings
Ingredients
- 4 large eggs
- 2 cups water
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 2½ teaspoons kosher salt
- 1¾ cups plain cornmeal
- ¼ cup chopped cooked bacon
- 2 teaspoons fresh thyme leaves, chopped
- ½ teaspoon baking powder
- 2 teaspoons hot sauce
Instructions
- Preheat oven to 400°. Spray a shallow 2-quart baking dish with cooking spray.
- In a medium bowl, lightly beat eggs with a fork.
- In a medium Dutch oven, bring 2 cups water and milk to a gentle boil over medium-high heat. Remove from heat, and stir in butter and salt. Gradually whisk in cornmeal (mixture may not be completely smooth). Whisk ½ cup hot cornmeal mixture into eggs. Whisk egg mixture into remaining cornmeal mixture in pot. Whisk in bacon, thyme, baking powder, and hot sauce. Spoon into prepared dish.
- Bake until puffed and golden brown, 25 to 30 minutes. Serve immediately.
Notes
Kitchen Tip
Using a fine cornmeal gives a smoother texture, but you can also use yellow or white.
Using a fine cornmeal gives a smoother texture, but you can also use yellow or white.
