Spoonbread With Green Tomato And Corn

• 2 slices bacon, cut into 1-inch dice
• 1 green tomato, cored and chopped
• 1 1/2 cups fresh corn (2 to 3 ears)
• 9 tablespoons butter
• 3 cups milk
• 1 cup yellow cornmeal
• 3 eggs, separated
• Salt and pepper to taste

1. Preheat the oven to 350 degrees.
2. Cook the bacon in a heavy-bottomed skillet over medium heat.
3. When cooked, add the tomato and stir for two minutes.
4. Add the corn and cook for another two minutes.
5. Remove from the heat and set aside.
6. Dab a paper towel with one tablespoon of butter and rub it evenly over the sides and bottom of a two-quart casserole.
7. Set the casserole aside.
8. In a three-quart saucepan, bring two cups of milk to a boil over medium heat.
9. Once it begins to boil, begin sprinkling the cornmeal slowly over the liquid, stirring constantly.
10. This will prevent the cornmeal from lumping.
11. Stir the mixture over the heat until it becomes very thick, about three to four minutes.
12. Remove from the heat.
13. Add the remaining butter, stirring until it is completely incorporated.
14. Stir in the remaining milk.
15. Blend in the egg yolks.
16. Add the bacon-corn mixture, salt and pepper to taste and blend.
17. Whip the egg whites until they form a soft peak.
18. Fold them into the spoon bread mixture.
19. Scoop the mixture into the buttered casserole and place it in the oven and bake for 40 minutes.
20. Serve with a spoon and more butter if desired.

bacon, green tomato, fresh corn, butter, milk, yellow cornmeal, eggs, salt

Taken from cooking.nytimes.com/recipes/4585 (may not work)