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Corn-Bacon Spoon Bread With Tomatoes Recipe

Nutrition per serving    (USDA % daily values)
CAL
445
FAT
61%
CHOL
101%
SOD
30%

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Ingredients for 4 servings

3 tablespoons chopped mixed fresh herbs

1 pound tomatoes, chopped

2 cups corn kernels (from 2 ears corn)

4 large eggs

Kosher salt and freshly ground black pepper

2 teaspoons sugar

1 cup stone-ground cornmeal

2 tablespoons extra-virgin olive oil

4 strips bacon, diced

Pinch of cayenne pepper

2 3/4 cups whole milk

1 1/2 teaspoons baking powder

Kosher salt

4 scallions, finely chopped

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