Cast-Iron Sweet Potato Spoonbread with Crispy Bacon, Sharp Cheddar & Warm Sorghum

Instructions

1. 1

   Position a rack in the middle of your oven, place a 10-inch seasoned cast-iron skillet inside, and preheat the oven to 375°F (190°C).

   15 min

   Tip: Getting that heavy skillet smoking hot in the oven beforehand is the secret to a crackling, golden-brown crust all around your spoonbread.

2. 2

   In a separate medium skillet over medium heat, render 4 slices thick-cut smoked bacon until deeply crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of the bacon fat in a small bowl.

   8 min

   Tip: Crisp bacon holds up much better against the pillowy, custardy center of the baked spoonbread.

3. 3

   In a medium heavy-bottomed saucepan, whisk together 1 cup whole milk and 1 1/4 cups whole buttermilk. Whisk in 3/4 cup fine yellow stone-ground cornmeal over medium heat. Cook, whisking constantly, until the cornmeal thickens into a creamy porridge, about 4 to 5 minutes. Remove from heat immediately.

   5 min

   Tip: Do not walk away while cooking the cornmeal base; whisk briskly to prevent lumps from forming on the bottom.

4. 4

   Stir 2 tbsp unsalted butter, 1 1/2 cups roasted sweet potato puree, 1 tbsp dark brown sugar, 1 1/2 tsp kosher salt, 1/2 tsp freshly cracked black pepper, 1/4 tsp ground nutmeg, and 1/4 tsp cayenne pepper directly into the warm cornmeal mixture until glossy and completely combined. Let cool for 5 minutes.

   5 min

   Tip: Letting the base cool down slightly ensures you won't scramble the egg yolks when you add them.

5. 5

   Whisk 4 large eggs yolks into the lukewarm sweet potato cornmeal mixture one at a time. Fold in 3/4 cup extra-sharp yellow cheddar cheese, most of the crisped bacon, and 3 scallions, reserving a small pinch of bacon and scallions for garnish.

   3 min

   Tip: Grate your cheddar off the block yourself; pre-shredded cheese is coated in starches that dampen the melt.

6. 6

   In a clean glass or metal bowl, beat 4 large eggs whites with a handheld mixer or balloon whisk until stiff peaks form, about 3 minutes.

   4 min

   Tip: Make sure your bowl and beaters are completely grease-free so the whites achieve maximum volume and loft.

7. 7

   Gently fold one-third of the whipped whites into the sweet potato mixture using a rubber spatula to lighten the batter. Gently fold in the remaining whites in two batches just until no white streaks remain, being careful not to deflate the air.

   3 min

   Tip: Treat the batter gently like a soufflé. That trapped air creates the signature spoon-soft melt inside.

8. 8

   Carefully remove the hot cast-iron skillet from the oven with heavy mitts. Add the remaining 2 tbsp unsalted butter and swirl it around the bottom and sides as it foams. Pour the batter into the sizzling skillet, smooth the top gently, and sprinkle the remaining 1/4 cup extra-sharp yellow cheddar cheese across the surface.

   2 min

   Tip: The butter will foam instantly; work quickly so it perfumes the skillet without burning.

9. 9

   Bake in the 375°F oven for 32 to 35 minutes, until puffed like a golden soufflé, bronzed at the edges, and set with just a gentle quiver in the very center.

   35 min

   Tip: Resist opening the oven door during the first 25 minutes of baking, or the fragile rise could fall prematurely.

10. 10

    Remove the spoonbread from the oven and let rest for 5 minutes. Garnish with the reserved bacon bits, reserved scallions, and generously drizzle 3 tbsp pure sorghum syrup over the top before scooping warm spoonfuls straight from the skillet onto plates.

    5 min

    Tip: Spoonbread waits for no one—it will deflate slightly as it cools, so serve it steaming and proud right at the breakfast table.