Stone-Ground Cornmeal Morning Spoonbread Soufflé with Honey-Pepper Bacon & Whipped Cane Butter

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Generously grease a 2-quart ceramic baking dish or soufflé dish with 1 tbsp unsalted butter. Arrange 8 slices thick-cut applewood bacon across a parchment-lined rimmed sheet tray.

   5 min

   Tip: Room temperature butter creates an even barrier so the delicate spoonbread crust releases beautifully.

2. 2

   In a medium heavy saucepan over medium heat, combine 2 cups whole milk, 0.5 cup heavy cream, 1 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Bring to a gentle simmer, just until tiny bubbles surface around the edges.

   5 min

   Tip: Do not let the dairy boil vigorously or it may scald and alter the pure sweetness of the corn.

3. 3

   Gradually whisk in 1 cup stone-ground yellow cornmeal in a steady stream to prevent lumps. Lower heat to medium-low and cook, whisking continuously, until the mixture thickens into a glossy, smooth mush that pulls cleanly from the bottom, about 3 to 4 minutes. Whisk in 5 tbsp unsalted butter until completely melted and glossy. Remove pan from heat and allow to cool for 8 to 10 minutes until warm to the touch.

   12 min

   Tip: Pour the cornmeal in very slowly; slow whisking ensures an ultra-creamy, velvety texture without any grit.

4. 4

   While the cornmeal cools, slide the bacon tray into the oven. Bake for 12 minutes until bacon begins to brown, then carefully brush the slices with 2 tbsp pure honey and dust with 0.75 tsp freshly ground black pepper. Return to oven for another 6 to 8 minutes until crisp, glazed, and mahogany.

   20 min

   Tip: Glazing halfway prevents the sugars in the honey from scorching before the fat renders crisp.

5. 5

   In a small bowl, beat 4 tbsp softened unsalted butter with 2 tbsp pure cane syrup and 0.25 tsp kosher salt using a fork or small whisk until light, aerated, and fluffy. Set aside at room temperature.

   5 min

   Tip: Cane syrup lends an earthy, caramel depth that cuts through the rich butter.

6. 6

   Whisk 1 tsp baking powder and 0.5 cup sharp yellow cheddar cheese into the cooled cornmeal mush. Whisk in 4 large eggs yolks one at a time until thoroughly integrated and silky.

   4 min

   Tip: Make sure the base is warm, not piping hot, so you don't scramble the yolks.

7. 7

   In a clean, dry bowl, whip the 4 large eggs whites with a hand mixer or whisk until firm peaks form when beaters are lifted.

   4 min

   Tip: Ensure the bowl is impeccably clean of any yolk or fat so the whites reach maximum airy volume.

8. 8

   Stir one-third of the whipped egg whites firmly into the cornmeal batter to lighten it. Gently fold in the remaining whites with a rubber spatula in broad strokes just until no streaks remain. Transfer gently into the prepared baking dish.

   3 min

   Tip: Fold gently from the bottom up to preserve all those tiny air pockets that create the cloud-like rise.

9. 9

   Bake undisturbed at 375°F for 30 to 35 minutes until the top is dramatically puffed, golden brown, and slightly firm, with a gentle tender jiggle at the very center.

   33 min

   Tip: Keep the oven door closed during the first 25 minutes of baking to prevent the soufflé from deflating.

10. 10

    Remove from the oven, sprinkle immediately with 2 tbsp fresh chives, and spoon warm, custard-like portions onto plates alongside slices of glazed honey-pepper bacon and a generous dollop of whipped cane butter.

    2 min

    Tip: Spoonbread waits for no one—serve straight from the oven while the puff is high and the interior is luscious.