Skillet Cornbread with Corn, Bacon, an..

Cooking Instructions

PLACE 1 tbsp of the melted butter in a well-seasoned 10-inch cast-iron skillet and place in a cold oven. Heat the oven to 375F.

IN A MEDIUM SAUCEPAN, bring the milk to a boil over medium-high heat and add the salt. Reduce the heat so that the milk is simmering and sprinkle the polenta over it in a slow, thin stream, whisking constantly in the same direction until it is all absorbed and smooth. Remove the pan from the heat and stir in the remaining 2 tablespoons of melted butter, the buttermilk, baking powder, baking soda, corn kernels, bacon, and cheese. Stir in the egg yolks.

IN A MEDIUM MIXING BOWL, beat the egg whites until stiff. Stir 1/4 of the egg whites thoroughly into the mixture to lighten it, then fold in the remaining whites, making sure not to overmix.

SWIRL THE HOT SKILLET to coat the bottom and sides evenly with the butter, then turn the mixture into the skillet and return to the oven to cook for 25 minutes, or until the center is firm. Serve with a large spoon, sprinkling a few chives over each serving.

Wine Pairing(s)

Paitin di Pasquero-Elia Nebbiolo d'Alba Ca Veja

Gagliardo Dolcetto d'Alba

Pavia Agostino & Figli 'Blina' Barbera d'Asti

La Spinetta Pin

Vietti Barbera d"Alba Tre Vigne

Castello del Poggio Barbera d'Asti

Manzone 'Le Gramolere' Barolo

Malvira Nebbiolo

Bonny Doon Ruche La Donna Cannone

Vivalda Massimiliano Guaragna