A spoon bread is kind of like a souffle, with cornmeal to add a bit more substance. This version has ham, cheese, onions, and a touch of bacon for tastiness
- 2 3/4 cup milk
- 2 teaspoons sugar
- 1 teaspoon dried thyme
- 1/8 teaspoon ground red pepper (I used Penzey's Ancho Chili Pepper)
- 3/4 cup cornmeal (NOT cornbread mix!)
- 4 eggs, yolks and egg whites separated
- 1 tablespoon olive oil* (You may not need this)
- 1 cup chopped onion
- 8 ounces chopped leftover ham
- 2 slices cooked bacon* (Or uncooked, see note)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Preheat oven to 375. Spray a 2 1/2 quart round casserole (a deep one) with cooking spray, and set aside.
- Beat the egg whites to stiff peaks and set aside.
- In a 3 quart sauce pan, whisk the milk, sugar, thyme, and red pepper. Heat over medium-high until it begins to simmer.
- Whisk in the cornmeal and continue to cook about 1-3 minutes, whisking, until it thickens. Scrape the mixture into a large mixing bowl and set aside off the heat.
- Stir the egg yolks into the cornmeal mixture.
- Saute onions, ham, and bacon (Note that I did option 1 because I had leftover cooked bacon. I think option 2 would add another yummy layer of un-light-but-tasty bacon flavor to the dish)
- Option 1: In a large skillet, heat the olive oil over medium-high heat until shimmery. Add the onions and saute until browned, about 5 minutes. Add the chopped ham and pre-cooked bacon and continue to heat until warm. Note I'm using leftover ham that was previously roasted to a nice brown. Cook longer if your ham needs browning.
- Option 2: In a large skillet, fry the un-cooked bacon over medium-high heat until brown and crispy. DO NOT pour off the bacon grease. Add the onions to the bacon and saute about 5 minutes until brown. Add the ham and heat thoroughly.
- Stir the ham and onion mixture into the cornmeal mixture.
- Fold the egg whites into the cornmeal mixture.
- Pour into the prepared casserole. Bake about 50 minutes until it is set in the center.