Recipe: Maple-Glazed Bacon Spoonbread

MAPLE-GLAZED BACON SPOONBREAD

"Serve this dish drizzled with maple syrup."

1/3 pound thick sliced bacon
1 1/2 tablespoons plus 1/2 cup maple syrup (plus more for serving)
2 1/2 cups whole milk
1 1/2 cups yellow cornmeal
6 tablespoons butter
5 eggs, separated
2 teaspoons baking powder
1 teaspoon kosher salt

Preheat oven to 400 degrees F. Line cookie sheet with foil. Spray with nonstick cooking spray.

Lay bacon slices on sheet. Bake for 15 minutes, until fat starts to render. Remove from oven. Drizzle with 1 1/2 tablespoons maple syrup. Return to oven. Bake for 15 to 20 minutes or until bacon is slightly crisp and browned. Remove from oven. Cool slightly. Cut into 1/8-inch slices. Set aside.

Turn oven down to 375 degrees. Generously butter large souffle dish or 13-by-9-inch baking dish.

In heavy-bottom saucepan, heat 1/2 cup syrup and milk over medium heat, stirring until fully combined. Bring just to a boil. Whisk in cornmeal in a steady stream. Continue to whisk for 2 minutes or until mixture is smooth and thick. Remove from heat. Transfer to large bowl. Mix in butter while cornmeal mixture is still hot. Set aside. Cool to room temperature.

Beat egg yolks lightly. Whisk eggs into cooled cornmeal mixture along with baking powder and salt. Fold in sliced bacon, distributing evenly.

In clean bowl of stand mixer, whip egg whites until stiff peaks form. Fold in a quarter of egg whites to lighten batter. Fold in remaining egg whites.

Spoon into prepared dish. Bake for 40 minutes or until golden and puffy. Serve immediately with maple syrup.

Makes 8 servings
Source: Amanda Gold to the San Francisco Chronicle, April 4, 2008