Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon unsalted butter
  • softened
  • 3 tablespoons fine-ground cornmeal
  • 4 ounces sliced bacon (4 to 6 strips)
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 cups diced cored apples (2 medium apples; don’t peel them)
  • 1/2 cup chopped lightly toasted pecans (see Essentials
  • page 227)
  • Salt and freshly ground black pepper
  • 2 cups whole milk
  • 2/3 cup heavy cream
  • 2/3 cup buttermilk
  • 1 cup stone-ground cornmeal
  • 6 ounces Cheddar cheese
  • grated (about 1 ½ cups)
  • 6 large eggs
  • at room temperature
  • separated
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • Pinch of cream tartar

Instruction

  • Butter a 9 x 13-inch baking dish with the butter
  • Add the fine cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal
  • Set aside
  • In a medium skillet over medium heat, cook the bacon until crisp
  • Transfer the bacon to the paper towels to drain
  • When cool enough to handle, crumble the bacon into small pieces
  • Set aside
  • To the bacon drippings in the skillet, add the onion and celery, and cook over medium-high heat, stirring a few times, until the vegetables are softened, about 4 minutes
  • Increase the heat to high, add the apples, and continue to cook, stirring occasionally, until the onion is lightly caramelized and the apples softened, another 4 minutes
  • Remove from the heat and set aside until cooled
  • Stir in the pecans and bacon and season lightly with 1/4 teaspoon salt and a pinch of pepper
  • Combine the milk, cream, buttermilk, and 1 1/2 teaspoons salt and 3/4 teaspoon pepper in a medium saucepan and bring just to a boil
  • Whisk in the stone-ground cornmeal and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes
  • Remove from the heat and transfer the cornmeal mixture to a heatproof bowl
  • Stir in the cheese and set the bowl aside until the mixture is lukewarm, usually 10 to 15 minutes, stirring frequently to prevent a skin from forming
  • Preheat the oven to 350°
  • In a small bowl, lightly beat the egg yolks
  • Stir the yolks, thyme, baking soda, and baking powder into the cooled cornmeal mixture
  • Stir in the sautéed apple mixture
  • Combine the egg whites, sugar, and cream of tartar in a large bowl and beat with an electric mixer on high speed until stiff peaks form
  • Working with a large rubber spatula, carefully fold one-third of the whites into the cornmeal mixture to lighten it
  • Add the remaining whites and gently fold in until the whites are incorporated but still fluffy
  • Transfer the mixture to the prepared baking dish and bake until the spoonbread is puffed and golden brown on top and a knife inserted into the center comes out clean, 35 to 40 minutes
  • Serve immediately
  • *Note: Make sure you whip the egg whites to stiff peaks and then fold them in as gently as you can to keep them fluffy
  • You want to preserve as much of that aeration as possible to offset the density of the heavier ingredients
  • This is also delicious made with pears, and you can substitute walnuts for the pecans and swap in smoked Gouda for some of the Cheddar