Spoon Bread Recipe With Rosemary And Bacon
Today, I've jazzed up my gluten free spoon bread recipe with rosemary and bacon. It's a delicious side dish for breakfast, lunch, or dinner.
Servings 10
Calories 212kcal
Ingredients
- 1 1/2 cups of water
- 2 cups of milk
- 1 1/2 cups of gluten free fine white cornmeal
- 5 eggs separated
- 1 teaspoon of salt
- 2 tablespoons of butter melted
- 1 tablespoon of gluten free baking powder
- 1 tablespoon of fresh rosemary chopped
- 6 slices of cooked bacon chopped
Instructions
- 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.1 1/2 cups of water, 2 cups of milk, 1 1/2 cups of gluten free fine white cornmeal, 1 teaspoon of salt, 2 tablespoons of butter
- Separate your eggs into two different bowls.5 eggs
- 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.1 tablespoon of gluten free baking powder, 1 tablespoon of fresh rosemary, 6 slices of cooked 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.
Notes
- 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.
Nutrition
Calories: 212kcal
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