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1
Position a rack in the lower third of the oven and preheat to 325 degrees.
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2
Prepare the spoon bread: 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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3
Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal.
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4
Place on a baking sheet.
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5
Add the milk to the remaining drippings in the skillet and bring to a boil over high heat.
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6
Whisking constantly, gradually pour in the remaining cornmeal.
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7
Add 1 teaspoon salt, the sugar and cayenne.
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8
Lower the heat and simmer, whisking, until thickened, about 3 minutes.
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9
Stir in the corn, scallions and bacon; remove from the heat.
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10
Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder.
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11
Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest.
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12
Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
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13
Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes.
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14
Let the spoon bread rest 10 minutes; serve with the tomatoes.
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15
Photograph by Yunhee Kim
