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1
For the corn bread:
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2
Position a rack in the lower third of the oven and preheat to 325F (160C).
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3
Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan.
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4
Coat a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal.
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5
Place on a baking sheet.
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6
Mix the milk to the remaining drippings in the skillet and bring to a boil over high heat.
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7
Whisking constantly, gradually pour in the remaining cornmeal.
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8
Add 1 teaspoon salt, sugar and cayenne.
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9
Lower the heat and simmer, whisking, until thickened, about 3 minutes.
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10
Stir in the corn, scallions and bacon, remove from the heat.
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11
Beat the eggs with a mixer until very pale and fluffy, about 5 minutes, add the baking powder.
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12
Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully and slowly fold in the rest.
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13
Pour the batter into the prepared baking dish, bake until puffed and golden, about 50 minutes.
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14
For the tomato salad:
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15
Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste, set aside for at least 10 minutes.
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16
Let the corn bread rest 10 minutes, serve with the tomato salad.
