Corn-Bacon Spoon Bread with Tomatoes

• 4 strips bacon, diced
• 1 cup stone-ground cornmeal
• 2 3/4 cups whole milk
• Kosher salt
• 2 teaspoons sugar
• Pinch of cayenne pepper
• 2 cups corn kernels (from 2 ears corn)
• 4 scallions, finely chopped
• 4 large eggs
• 1 1/2 teaspoons baking powder
• 1 pound tomatoes, chopped
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped mixed fresh herbs
• Kosher salt and freshly ground black pepper

1. Position a rack in the lower third of the oven and preheat to 325 degrees.
2. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan.
3. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal.
4. Place on a baking sheet.
5. Add the milk to the remaining drippings in the skillet and bring to a boil over high heat.
6. Whisking constantly, gradually pour in the remaining cornmeal.
7. Add 1 teaspoon salt, the sugar and cayenne.
8. Lower the heat and simmer, whisking, until thickened, about 3 minutes.
9. Stir in the corn, scallions and bacon; remove from the heat.
10. Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder.
11. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest.
12. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
13. Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes.
14. Let the spoon bread rest 10 minutes; serve with the tomatoes.
15. Photograph by Yunhee Kim

bacon, stoneground cornmeal, milk, kosher salt, sugar, cayenne pepper, corn kernels, scallions, eggs, baking powder, tomatoes, extravirgin olive oil, herbs, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-bacon-spoon-bread-with-tomatoes-recipe.html (may not work)