• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Bacon Spoon Bread with Tomato Bacon Jam

August 18, 2013 by The Runaway Spoon 4 Comments

Bacon Spoon Bread with Tomato Bacon Jam

When I think of really old Southern recipes, spoon bread always comes to mind.  I really have no particular knowledge of its history, its just that first time I ever had it was on a school trip to Colonial Williamsburg where it is served at Christiana Campbell’s Tavern by costumed and in-character servers. I assume everything else at Williamsburg is so accurate, that this must be a colonial recipe.  I love Williamsburg, and no small part of that is the food, and I have enjoyed the spoon bread on many subsequent visits.

Working on the theory that bacon makes everything better, I added a little bit to my classic spoon bread recipe.  The creamy, light cornbread-soufflé hybrid is perfect with the addition of a little crunch.  But it occurred to me that spoon bread could be taken out of the realm of simple side with the addition of a little saucy extra.  This bacon-onion-tomato mixture is one I have been whipping up with leftover bits and pieces for years, but finally decided was worthy of a recipe.

And no, I do not think this is too much bacon.  It is actually very well balanced.  But of course, these two dishes stand alone wonderfully well.  The spoon bread as a side with stick ribs or grilled foods or as part of a breakfast spread.  And the jam, which makes more than you need for the spoon bread, is wonderful on burgers or a grilled cheese sandwich.

Bacon Spoon Bread

6 strips of bacon

1 ½ cups cornmeal

3 teaspoons sugar

1 teaspoon salt

1½ cup water

2 Tablespoons butter

1 ½ cups milk

4 eggs

1 Tablespoon baking powder

Cut the bacon into small pieces and cook in a skillet until crispy.  Transfer with a slotted spoon to paper towels to drain.  Reserve 1 Tablespoon bacon grease

Mix the cornmeal, sugar and salt together in the bowl of an electric mixer.  Bring the water, butter and 1 Tablespoon bacon grease to a boil in a pan.  Turn on the mixer and pour the boiling water into the cornmeal.  Beat until thick and stiff.  Let cool for about 10 minutes.

Measure the milk in a 4-cup jug, then crack in the eggs and beat well.  Beat the milk and eggs into the cornmeal mush, then fold in add the bacon pieces and beat until combined.  Beat in the baking powder until well blended, then scrape the spoon bread into the baking dish.  Bake for 30 – 40 minutes, until the center is set.  Serve immediately with spoonfuls of Tomato Bacon Jam.

Serves 4 – 6

Tomato-Bacon Jam

6 strips of bacon

2 pounds tomatoes, chopped

1 small white onion, finely chopped

½ cup white sugar

½ cup light brown sugar

3 Tablespoons cider vinegar

1 teaspoon salt

½ teaspoon ground black pepper

Cut the bacon into small pieces and cook in a skillet until crispy.  Transfer with a slotted spoon to paper towels to drain.

In a large, high-sided saucepan, bring the chopped tomatoes, onion, sugars, vinegar, salt and pepper to a boil.  Boil for about 10 minutes, until the tomatoes are soft and breaking down. Use a spatula or the back of the spoon to crush the tomatoes, though I like to give the jam a little whirl with an immersion blender at this point to create a rough puree.  Reduce the heat to medium-low, stir in the bacon pieces and simmer until the jam is thick and spreadable, about an hour or more.  Stir occasionally to prevent scorching on the bottom of the pan.  As the jam thickens, watch it more closely and stir often to prevent burning.  The jam will be done when you pull a spatula through to expose the bottom of the pan and the two sides don’t run together.

Scoop the jam into jars or a bowl and leave to cool.  The jam will keep covered in the fridge for more than a week.

Makes 1 pint

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Breakfast And Brunch, Farmers Market, Sides, Southern Specialties Tagged With: bacon, cornbread, cornmeal, onion, Southern specialties, tomato

Reader Interactions

Comments

  1. Ellen says

    August 19, 2013 at 6:10 pm

    Unless I missed it, there is no baking powder listed in ingredients, just in the instructions. How much is indicated?

    Sounds really delicious–can’t wait to try! Thanks. et

  2. The Runaway Spoon says

    August 19, 2013 at 6:19 pm

    1 Tablespoon.

  3. Ellen says

    August 19, 2013 at 6:22 pm

    Oh, boy. Thanks a lot. Love to read your recipes and ideas. et

  4. The Runaway Spoon says

    August 19, 2013 at 6:23 pm

    Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Garlic Custard and Confit Tomato Charcuterie Board

March 19, 2023 By TheRunawaySpoon

Ricotta Balls in Tomato Sauce

March 12, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon