GLUTEN-FREE SPOON BREAD

GLUTEN-FREE SPOON BREAD image

Yield 8

Number Of Ingredients 14

90 g) guanciale or thick-cut unsmoked bacon, diced
6 Tbs. (3/4 stick/90 g) unsalted butter, at room temperature
1 Tbs. sugar
3 eggs, separated
2 cups (250 g) (1/2 bag) Blackberry Farm gluten-free cornbread
mix
1 1/2 cups (375 ml) milk
Kernels from 2 ears of corn, plus milk from the corncobs
(optional)
1/4 cup (20 g) sliced green onions, white and light green
portions
1 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
1/8 tsp. cayenne pepper

Steps:

Preheat an oven to 325ºF (165ºC) In a fry pan over medium heat, cook the guanciale, stirring, until golden brown, about 5 minutes. Drain on paper towels. Pour the drippings into a 2-quart (2-l) shallow baking dish. In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until smooth, about 2 minutes. Add the egg yolks one at a time, beating until smooth. Add half of the cornbread mix, then half of the milk, beating after each addition until just combined. Repeat to add the remaining cornbread mix and milk. Pour the batter into a large bowl and stir in the guanciale, corn, corn milk, green onions, salt, nutmeg and cayenne. Wash and dry the mixer bowl. In the mixer bowl, beat the egg whites with the whisk attachment on high speed until stiff peaks form, about 2 minutes. Gently fold the whites into the batter. Place the baking dish with the drippings in the oven for 5 minutes. Pour in the batter. Bake until just golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm. Serves 8.