BACON BLUE CHEESE SPOON BREAD

By margiekyle

Ingredients

• 4 slices bacon
• 2 cups buttermilk
• 1/2 cup water
• 1 cup masa harina or corn flour
• 1/2 teaspoon salt
• 2 1/2 tablespoons salted butter
• 2 eggs, beaten
• 10 ounces frozen corn kernels, at room temperature
• 6 ounces (1 cup) Blue Cheese
• freshly ground pepper

Details

Servings 1
Adapted from goboldwithbutter.com

Preparation

Step 1

Preheat oven to 350°F.

Place bacon on ungreased rimmed sheet pan and bake for 15 minutes, until cooked and lightly crispy. Remove from pan, slice into small pieces, and bring the oven to 400°F.

Bring 1cup buttermilk, water, masa harina and salt to a boil, whisking to avoid clumps. Simmer for 2 minutes while whisking. Add 2 tablespoons butter and remove from heat.

Whisk together remaining cup of buttermilk and eggs in a large bowl. Add mixture slowly to cooked masa harina and stir well. Add corn kernels and bacon. Pour into an 8×8-inch buttered (using remaining ½ tablespoon butter) baking dish and dot the top with crumbled Blue Cheese. Season with pepper. Cook for 35-45 minutes until the top starts to brown and the spoon bread no longer jiggles. Let rest before serving.