Corn Casserole with Bacon

Ingredients:

For the test:

• 4 slices bacon, cut into pieces
• 1 cup cornmeal plus 2 tsp for dusting
• 2 cups corn
• 2 3/4 cups milk
• 4 large eggs
• 4 green onions, finely chopped
• 1.5 tsp baking powder
• 2 teaspoons of sugar
• 1 teaspoon of salt
• Pinch cayenne pepper

For garnish:

• 500 g of tomatoes
• 2 tbsp. l. olive oil
• 3 tbsp. chopped fresh herbs (mint, parsley)
• Coarse salt and freshly ground black pepper

Preparation:

1. Fry the bacon in a shallow frying pan until crisp. Remove the bacon pieces with a slotted spoon and place them on paper towels. Grease a small baking dish (a small dish with 6 rectangular wells) with the rendered fat. Dust the wells with flour.
2. Add milk to the same pan with the rendered fat and bring to a boil. Stir in cornmeal, sugar, a pinch of cayenne pepper, and salt. Reduce heat and simmer until thickened, about 3 minutes.
   
   Stir in corn, bacon, and green onions. Remove from heat.
3. Beat eggs until fluffy, about 5 minutes, then add baking powder.
   
   Stir a quarter of the beaten eggs into the pan with the corn mixture, then carefully fold in the rest.
4. Preheat oven to 160°C.
   
   Place a baking sheet in the very bottom of the oven. Place the prepared baking pan on the baking sheet. Pour the batter into the pan.
   
   Bake until the cornbread is puffed and golden brown, about 50 minutes. Let stand for at least 10 minutes.
5. Toss the tomatoes with olive oil and herbs, season with salt and pepper to taste. Let sit for at least 5 minutes.
6. Serve the corn casserole with bacon and tomatoes.