Bacon Spoon Bread
Submitted by torch
Puffy, souffle-like cornmeal spoon bread loaded with crispy bacon, sharp cheddar, and garlic. Baked golden and scooped warm from the dish, it’s Southern comfort at its finest.
YIELD
1 casserolePREP
60 minCOOK
60 minREADY
120 minSpoon bread is one of those old Southern treasures that deserves way more attention than it gets.
It’s not bread in the usual sense. It’s closer to a savory souffle: cornmeal cooked into a thick porridge, enriched with sharp cheddar and butter, loosened with milk and egg yolks, then lifted sky-high with stiffly beaten egg whites.
This version folds in crispy bacon bits and crushed garlic, so every spoonful has smoky, cheesy, garlicky depth.
It bakes up tall and golden with a custardy center and a crust that’s worth fighting over.
Pro Tips
- Stir the cornmeal into cold water before heating. Starting cold prevents lumps that hot water would create instantly.
- Fold the beaten egg whites in gently with a rubber spatula. This is what gives spoon bread its signature puff, and rough stirring deflates it.
- Serve immediately from the oven. Like a souffle, spoon bread starts to settle within minutes of leaving the heat.
- A greased souffle dish works best for even baking and that dramatic rise.
Ingredients
Directions
Beforehand, fry the bacon.
Cut or chop into small bits.
Shred the cheese.
Preheat oven to 325℉ (160℃).
Stir cornmeal into the cold water in the saucepan and place over medium heat.
Bring to a bubbling boil, stirring constantly.
When it is thick-perhaps 60 seconds-remove from heat.
Stir in the cheese, butter, garlic and salt.
When cheese is melted pour in the milk.
Stir in egg yolks and add bacon bits.
Beat egg whites stiff, and fold them into the batter.
Pour into the casserole or souffle dish (one 2-quart casserole or souffle dish, greased).
Level the batter with rubber spatula.
Bake in the oven for about 1 hour.
The bread will be nicely browned, high and puffy.
Slip a knife blade into the center of the casserole.
If the blade comes out clean and dry, the spoon bread is done.
If not, return to the oven for an additional 10 minutes.
Remove bread from the oven.
Serve while hot.
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