Roasted Sweet Corn Spoon Bread Stuffing

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Preparation:

Preheat Wolf Charbroiler for 15 minutes. Place the corn and peppers on the grill.  Roast the corn for 15 to 20 minutes or until toasty brown on all sides, rotating every 4 minutes. Cool slightly and remove the kernels from the cob with a knife and set aside. Roast peppers for 10 to 15 minutes or until blackened, rotating frequently. Place in a closed brown bag for 20 minutes to loosen the skins. Peel, seed and dice the peppers and set aside.

Position oven rack to position 3.  Preheat Wolf oven in CONVECTION ROAST at 325°F.  Place bacon in a 12-inch sauté pan on Wolf rangetop over medium-high heat. Fry bacon until it is done, but not crispy.  Remove and chop, leaving grease in pan; set aside. To the bacon grease, add tomato, onion and garlic. Cook 4 minutes or until onions are soft. Stir in corn and peppers and cook for 3 minutes. Add chicken stock and chili powder, season with salt and pepper. Increase heat to high and bring to a boil. Reduce heat to medium and slowly whisk in the cornmeal. Stir about 5 minutes or until thickened. Remove pan from heat and allow to cool for 15 minutes. Slowly mix 1 cup hot mixture into eggs. Gradually add egg mixture into heated cornmeal mixture in skillet. Stir in cooked bacon and cheese. Spread mixture in greased 2 1/2-quart casserole. Place uncovered in oven for 35 to 40 minutes, until top is lightly browned.  Serve warm.

Makes 10 to 15 servings.

*preferably Nueske’s Apple Wood smoked bacon