Bombshell Recipe

Activate yeast and combine wet

In a small bowl, whisk warm water (about 100–110°F / 38–43°C) with the sugar and instant yeast. Let sit 5 minutes until foamy. In a mixing bowl, beat the egg with the warm milk and softened butter until combined. Whisk in the activated yeast.

Mix and knead dough

Add the 2 cups all-purpose flour and 1 tsp salt to the wet mixture. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and slightly tacky. If dough is too sticky, dust with up to 1–2 tbsp extra flour; if too dry, add 1 tsp water.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Combine dry corn ingredients

In a medium bowl, whisk the cornmeal, 1/2 cup flour, baking powder, and 1/2 tsp salt until evenly distributed.

Finish corn dough

Whisk together the buttermilk, oil, and egg yolk in a small cup. Pour the wet into the dry and stir until a firm, slightly crumbly but cohesive dough forms. It should hold together when pressed; if too dry, add 1–2 tsp additional buttermilk. Chill in the refrigerator 15–20 minutes to firm up slightly for easier handling.

Prepare bacon and cheeses

Cook bacon until crisp (pan fry or bake at 400°F / 200°C for 12–18 minutes). Drain on paper towels and crumble into small pieces. Crumble or grate queso fresco and shred the sharp cheddar. Toss both cheeses together in a bowl so the mix will be evenly distributed when assembling.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 9-inch round or similar sized baking pan. Dust with the 1 tbsp cornmeal and a light dusting of flour to prevent sticking.

Shape bottom flour layer

Punch down the risen flour dough and turn onto a floured surface. Roll or press it into a round about 9 inches in diameter and roughly 1/4 inch thick. Transfer to the prepared pan, pressing dough up slightly on the sides to form a shallow rim.

Add corn layer

Break the chilled corn dough into pieces and press it gently over the flour layer to form an even, firmer second layer about 1/4 inch thick. Aim for full coverage but leave a small exposed rim of the flour dough if you like a two-texture edge.

Add cheeses and bacon

Evenly sprinkle the queso and shredded cheddar over the corn layer, then scatter the crumbled bacon across the top. Press very lightly so toppings make contact with the corn layer.

Optional final brush

Brush the exposed flour rim (and the top very lightly) with melted butter for color and flavor. Season the top with the black pepper.

Bake

Bake in the preheated oven for 20–25 minutes, until the top is set, cheeses are melted, and edges are golden. If the top browns too quickly, tent loosely with foil for the last 5–8 minutes.

Finish and serve

Remove from oven and let rest 8–10 minutes so the cheese sets slightly. Sprinkle with chopped chives or scallions. Cut into wedges and serve warm.