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Serves 8

4 strip thick bacon -- diced
3 cup hot water
1 1/2 cup cornmeal -- yellow
6 tablespoon butter -- cubed
3/4 cup milk
12 cup buttermilk
1 tablespoon sugar
1 1/2 teaspoon tabasco sauce
1/2 cup scallions -- thinly sliced
salt and pepper
4 eggs -- separated

Preheat the oven to to 375F. Coat an 9 inch cast iron skillet (or 2 quart baking dish) with nonstick spray.

Cook bacon in a large saucepan over medium high heat until crisp, about 8 minutes, transfer to a paper towel lined plate and set aside. Reserve drippings in the pan and let cool off heat, 5 minutes.

Add water to drippings in pan and bring to a boil over high heat. Sprinkle cornmeal into the boiling water, whisking constantly, until all is added and no lumps remain.

Off heat, whisk in butter until melted and fully incorporated. Combine milk, buttermilk, sugar, and Tabasco; whisk into cornmeal until combined. Stir in scallions; season with salt and pepper. Cool mixture 5 minutes, then whisk in egg yolks.

Whip egg whites in a bowl with a hand mixer on high speed until stiff peaks form; fold into cornmeal mixture in batches until combined.

Transfer mixture to prepared skillet, sprinkle bacon over top and bake until center is set and bread is golden on top, 40 - 45 minutes,.
Serve immediately.

Recipe Notes
The easiest way to describe this Southern favorite is as a light, airy cornbread souffle.