Preheat oven to 350 ℉. Butter your ramekins and cover with cornmeal and set aside.
Simmer milk and water in a large pot. Add cornmeal, salt and butter. Continue stirring so that mixture does not get lumpy and until liquid is absorbed. The cornmeal mixture will begin to thicken, 5-10 minutes. Then remove from the heat.
Separate your eggs into two different bowls.
Beat egg yolks with a whisk and stir into your slightly cooled cornmeal mixture. Add baking powder and rosemary along with your cooked chopped bacon.
Next beat the egg whites until stiff. Then fold into cornmeal mixture.
Spoon into ramekins and bake for 30-35 minutes.
Top with a few pats of butter if you like and enjoy for breakfast or as a side dish at dinnertime.
Most spoon bread purists use fine ground white cornmeal. This one Is naturally gluten free, produced in a wheat free facility, with non-GMO corn. I like that.
I love using fresh chopped rosemary in this recipe. If you go with dried rosemary, just use one teaspoon.
Doneness test: Insert a toothpick into the center. When it comes out clean, they’re ready to eat.
This recipe makes enough to fill ten to eleven individual ramekins. You could also use a 1 1/2 quart baking dish and increase your oven time to forty-five minutes.
Your spoon bread will puff up in the heat of the oven. As it cools, it will deflate though like any soufflé does.
Toppings: I love butter melted over my spoon bread. The Farnsworth House always had apple butter on the table which I couldn’t resist spooning a dollop of on my spoon bread. You could also go with chopped chives and gravy if you’re serving beside a roast. Have fun. It’s up to you.
Leftovers can be stored tightly covered in the fridge for up to 4 days.