Bacon Blue Cheese Spoon Soup
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- 1 pinch(s) love
- 4 slices bacon
- 2 cups buttermilk
- ½ cup water
- 1 cup masa harina or corn flour
- ½ teaspoon salt
- 2 ½ tablespoons salted butter
- 2 eggs, beaten
- 10 ounces frozen corn kernels, at room temperature
- 6 ounces (1 cup) Blue Cheese
- freshly ground pepper
- Preheat oven to 350°F.
- Place bacon on ungreased rimmed sheet pan and bake for 15 minutes, until cooked and lightly crispy. Remove from pan, slice into small pieces, and bring the oven to 400°F.
- Bring 1cup buttermilk, water, masa harina and salt to a boil, whisking to avoid clumps. Simmer for 2 minutes while whisking. Add 2 tablespoons butter and remove from heat.
- Whisk together remaining cup of buttermilk and eggs in a large bowl. Add mixture slowly to cooked masa harina and stir well. Add corn kernels and bacon. Pour into an 8×8-inch buttered (using remaining ½ tablespoon butter) baking dish and dot the top with crumbled Blue Cheese. Season with pepper. Cook for 35-45 minutes until the top starts to brown and the spoon bread no longer jiggles. Let rest before serving.
This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.
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Bacon Blue Cheese Spoon Soup Recipe at a Glance
- COURSE: Appetizers