Pecan Spoon Bread From Portland’s Country Cat

Sweet and savory, this spoon bread compliments of Country Cat in Portland Oregon is a new spin on an old recipe. A welcome change up to the old standard, this side works with just about any dish.  And yes it does have bacon in it, but like anything this decadent, enjoy it in moderation.  Imagery credit Portland Monthly Magazine.

Country Cat’s  Pecan Spoonbread

(Makes one 9-by-13-inch pan)

  • 1 tbsp unsalted butter, plus more for greasing the pan
  • 6 thick-cut bacon slices, cut crosswise into thin strips
  • ½ medium yellow onion, finely chopped
  • 2¼ cups all-purpose flour
  • 1½ cups finely ground cornmeal
  • 1½ tbsp baking powder
  • 1 tbsp kosher salt
  • 1¼ tsp baking soda
  • ½ tsp cayenne pepper
  • 5 large eggs
  • 4½ cups whole milk
  • 3 tbsp granulated sugar
  • 1 tbsp distilled white vinegar
  • 2¼ cups heavy cream
  • 1 cup roughly chopped pecans

COOK THE BACON-ONION MIXTURE

 

 

 

By | 2017-07-11T21:38:52+00:00 December 1st, 2015|Categories: Recipes, Savor, Side Dish|Tags: , , |0 Comments

About the Author:

Leave A Comment